Lamb Cutlets with Cucumber & Pea Salad and Spiced Curry Yoghurt

Written by Guest post on Wednesday, 07 April 2021.
Tagged: healthy cooking, healthy eating, nutrition

Ready In: 35
Prep Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4

Lamb Cutlets with Cucumber & Pea Salad and Spiced Curry Yoghurt

This easy and tasty recipe will soon become a family favourite.

Ingredients

8 lamb cutlets
FOR THE SALAD:
2 Lebanese cucumbers, cut into ribbons
1 cup frozen peas, defrosted
6-8 sprigs mint, leaves only
1 head baby cos lettuce
FOR THE DRESSING:
¾ cup natural yoghurt
½ tablespoon Indian curry paste or powder
TO SERVE:
Chutney
Flatbread (pita, naan)

Nutrition per serve

1080 kJ (257 Calories), 22 g protein, 8 g fat (including 3 g sat fat), 22 g carbohydrate (including 16 g sugars), 4 g fibre and 322 mg sodium

Read our nutrition rating system.

Directions

Preheat a BBQ or grill.
Combine yoghurt and curry paste in a small bowl and set aside.
Combine salad ingredients in a large bowl and set aside.
Cook lamb over medium-high heat for 3-4 minutes on each side.
Serve lamb with prepared salad, a dollop of dressing, chutney and flatbread.

Variations

Any grilling cuts of lamb would be suitable to use in this recipe.
If you prefer not to make the dressing, you could make a raita instead by adding 1-2 tablespoons lemon juice and 1 small grated cucumber to the yoghurt.
Edamame beans may be used instead of the 1 cup of peas

Credit

Recipe created and photographed by Helena Dowdall. You’ll find more of Helena’s work at her website.

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