Tandoori lamb with asparagus salad recipe

Tandoori lamb with asparagus salad recipe

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Tandoori lamb with asparagus salad recipe

The ingredient of Tandoori lamb with asparagus salad recipe

  1. 1/3 cup (100g) Pataku2019s Tandoori Paste
  2. 2 tbs lemon juice
  3. 2 tbs finely chopped coriander
  4. 12 Coles Australian Lamb Cutlets
  5. 2 bunches asparagus, ends trimmed
  6. 400g can cannellini beans, rinsed, drained
  7. 350g blended medley tomatoes, halved
  8. 60g pkt Coles Australian Baby Spinach
  9. 1/3 cup coriander leaves
  10. 2 tbs mango chutney
  11. 1/four cup (60ml) greater virgin olive oil
  12. 2 tbs white wine vinegar
  13. Lemon wedges, to serve
  14. Naan bread or pappadums, to serve

The instruction how to make Tandoori lamb with asparagus salad recipe

  1. Combine the tandoori paste, lemon juice and chopped coriander in a large glass or ceramic dish. Add the lamb and flip to coat. Place within the fridge for 2 hours to increase the flavours.
  2. Heat a fish fry grill or chargrill on medium-high. Cook the lamb for three mins each aspect for medium or till cooked in your liking. Set apart for 5 mins to rest.
  3. Meanwhile, spray the asparagus with olive oil spray. Cook asparagus on the grill, turning, for 3-4 mins or till just gentle.
  4. Combine the beans, tomato, spinach and coriander leaves in a bowl. Whisk the mango chutney, oil and vinegar in a jug.
  5. 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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