Tandoori Lamb With Asparagus Salad Recipe

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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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