Recently, we had lamb cutlets at a family BBQ and WOW were they great! Here’s the ingenious grill setup. With Zip Ties no less.
Grilling Tip : Clean the grill with a half an onion on a fork 😉
Anyhow, I stumbled upon this recipe I’m so stoked to try it out!
- 2 tbs tandoori curry paste
- 1 tbs honey
- 2 tbs plain yoghurt
- 12 French-trimmed lamb cutlets
- 700 gms potato peeled cut into pieces
- 1 tbs olive oil
- 2 tsp mustard seeds
- 2 tsp curry powder
- 1 tsp garam masala
- 2 tsp ginger fresh grated
- 2 tomato seeded chopped
- 100 gms baby spinach
- 2 cups plain yoghurt *to serve
- STEP 1 : Combine tandoori paste, honey and yoghurt in a large glass or ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 4 hours, or overnight, if time permits, to marinate.
- STEP 2 : Cook potatoes in a large saucepan of boiling salted water until tender. Drain well.
- STEP 3 : Heat oil in a large frying pan over medium-high heat. Add potatoes. Cook, tossing, for 5 minutes or until potatoes are browned and start to crisp. Add mustard seeds. Cook for 1 minute or until seeds start to pop. Add curry powder, garam masala and ginger. Cook, tossing, for 1 to 2 minutes or until fragrant. Add tomato and spinach. Season with salt and pepper. Cook for 1 minute or until spinach just starts to wilt. Transfer to a bowl. Cover to keep warm.
- STEP 4 : Return pan to heat, adding a little extra oil, if needed. Cook lamb for 4 or 5 minutes each side for medium, or until cooked to your liking. Serve lamb with potato mixture and extra yoghurt.
- Some tandoori pastes can be quite spicy, so if you're making these cutlets for young children, omit or reduce the amount of paste.
- Replace the potatoes with cauliflower.