Indian Lamb Cutlets with Chickpea and Herb Salad

Lamb cutlets marinated in the rich and spicy flavours of India, served with a fresh salad with chickpeas, tomato, cucumber and herbs and dressed in a tahini dressing.

  • Serves: 4
  • Cooking time: 6 mins
  • Prep time: 30 mins
  • Marinating time: 4 hours

Ingredients

  • 12 lamb cutlets, frenched

Ingredients - Marinade

  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon paprika
  • ¼ - ½ teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • ½ teaspoon turmeric
  • 1 tablespoon garam masala
  • 2 teaspoons dried oregano
  • ½ cup yogurt
  • 2 tablespoons lemon juice
  • 4 garlic cloves, finely grated
  • 1 tablespoons grated ginger

Ingredients - Salad

  • 400g tin chickpeas, drained
  • 2 Lebanese cucumbers halved length ways and cut roughly into 2cm pieces
  • 200g cherry toms, halved
  • 2 tablespoons finely diced red onion
  • 1 cup mint leaves, torn
  • 1 cup coriander leaves
  • 1 large red chilli finely diced

Ingredients - Dressing

  • ½ cup Greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons tahini
  • ½ teaspoon cumin
  • 1 cloves garlic, grated
  • Pinch salt
  • 1-2 tablespoons water

Method

  1. Place all the marinade ingredients into a bowl and mix well. Coat the meat on each of the cutlet with the marinade, cover and refrigerate for at least 4 hours or overnight. Preheat BBQ to hot, place a hotplate liner on the grill, place the cutlets on the liner and cook for 3 minutes each side.
  2. For the salad place all the salad ingredients into a bowl and lightly toss together. Place the dressing ingredients into a small bowl and whisk to combine, drizzle the dressing over the salad just before serving.

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