This spicy lamb salad can be served as a light main with pita bread or as a side dish for your Indian inspired meal.
- Place the tandoori paste, lemon juice, yoghurt and two tablespoons water in a large, non-metallic bowl. Trim the fatty tails from the lamb chops and discard. Add the chops to the marinade. Stir to coat well. Cover and refrigerate for 15 minutes.
- Heat an oven grill to high heat. Drain the lamb from the marinade and place on a grill tray lined with foil. Cook for 5 minutes each side or until cooked to your liking. Remove and set aside for a couple of minutes.
- Arrange the onion, tomatoes, spinach leaves and cucumber on serving plates and top with lamb chops. Serve with a squeeze of lemon juice and toasted pita bread if desired.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set