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Marinated lamb cutlets with minty salad
Serves: 4
Time to make: 25 mins , plus 30 mins marinating
Ingredients
- 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 chickpeas, 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
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Instructions
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 411cal
-
Kilojoules 1720kJ
-
Protein 36g
-
Total fat 15g
-
–Saturated fat 5g
-
Carbohydrates 30g
-
–Sugars 7g
-
Dietary fibre 7g
-
Sodium 400mg
-
Calcium 100mg
-
Iron 5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
