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

  1. Preheat a BBQ or grill.
  2. Combine yoghurt and curry paste in a small bowl and set aside.
  3. Combine salad ingredients in a large bowl and set aside.
  4. Cook lamb over medium-high heat for 3-4 minutes on each side.
  5. 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.