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Tandoori lamb with asparagus salad

Ingredients

  • Prep 15 mins
  • Cook 10 mins
  • Serves 4
  • 1/3 cup (100g) Patak’s 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

Directions

  • Step 1 - 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.
  • Step 2 - 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.
  • Step 3 - Meanwhile, spray the asparagus with olive oil spray. Cook asparagus on the grill, turning, for 3-4 mins or until just tender.
  • Step 4 - Combine the beans, tomato, spinach and coriander leaves in a bowl. Whisk the mango chutney, oil and vinegar in a jug.
  • Step 5 - Arrange the salad on a serving platter. Top with asparagus. Drizzle with dressing. Serve with lamb, lemon wedges and naan bread or pappadums.

Recipe Ingredient

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