Fire up the barbecue with these delicious Australian lamb cutlets thatll add an irresistible Indian spice to the dinner table!
The ingredient of Tandoori Lamb With Asparagus Salad Recipe
- 1 3 cup 100g pataku2019s tandoori paste
- 2 tbs lemon juice
- 2 tbs finely chopped coriander
- 12 coles australian lamb cutlets
- 2 bunches asparagus ends trimmed
- 400g can cannellini beans rinsed drained
- 350g mixed medley tomatoes halved
- 60g pkt coles australian baby spinach
- 1 3 cup coriander leaves
- 2 tbs mango chutney
- 1 4 cup 60ml extra virgin olive oil
- 2 tbs white wine vinegar
- lemon wedges to serve
- naan bread or pappadums to serve
The Instruction of tandoori lamb with asparagus salad recipe
- combine the tandoori paste lemon juice and chopped coriander in a large glass or ceramic dish add the lamb and turn to coat place in the fridge for 2 hours to develop the flavours
- heat a barbecue grill or chargrill on medium high cook the lamb for 3 mins each side for medium or until cooked to your liking set aside for 5 mins to rest
- meanwhile spray the asparagus with olive oil spray cook asparagus on the grill turning for 3 4 mins or until just tender
- combine the beans tomato spinach and coriander leaves in a bowl whisk the mango chutney oil and vinegar in a jug
- arrange the salad on a serving platter top with asparagus drizzle with dressing serve with lamb lemon wedges and naan bread or pappadums
Nutritions of Tandoori Lamb With Asparagus Salad Recipe
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