Marinated lamb cutlets with minty salad

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Serves: 4

Time to make: 25 mins , plus 30 mins marinating

Ingredients

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1 tablespoon korma curry paste

¼ cup low-fat plain yoghurt

12 lamb cutlets (about 500g)

200g cherry tomatoes, halved

4 small radishes, trimmed, sliced

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

2 Lebanese cucumbers, halved, seeds removed, thinly sliced

2 tablespoons chopped fresh mint

1 tablespoon lime juice plus lime wedges, to serve

2 teaspoons olive oil

spray oil

4 rye mountain bread wraps, grilled, to serve

Instructions

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1 Combine curry paste and yoghurt in a shallow, non-metallic dish. Add cutlets and turn to coat. Cover then marinate in fridge for 30 minutes.

2 Place tomatoes, radishes, chickpeas, cucumber and mint in a large bowl. Add lime juice and olive oil then season with freshly ground black pepper. Toss to combine. Set aside.

3 Spray a barbecue or frying pan with oil and place over a high heat. Grill each cutlet side for 1 1/2 minutes (for medium-rare), or cook to your liking. Transfer to a plate, cover with tinfoil and set aside to rest for 2 minutes.

4 To serve, divide cutlets and salad among plates. Serve each with a slice of grilled mountain bread and a lime wedge.

Nutrition Info (per serve)

Calories 411 cal

Kilojoules 1720 kJ

Protein 36 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 7 g

Dietary fibre 7 g

Sodium 400 mg

Calcium 100 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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