Tandoori Lamb Cutlets W. Tomato & Cucumber Salsa
  • 2tsp garlic paste
  • 2tsp ginger paste
  • 100g Greek yogurtplus extra to serve
  • 1tbsp paprika
  • 1tbsp ground cumin
  • 2tsp garam masala
  • 1tsp mild chilli powder
  • 1 lemon juiced
  • 6 lamb cutlets
  • lemon wedges to serve
  • roti or naan to serve
  • 2 ripe tomatoes chopped
  • 1/2 continental cucumber chopped
  • 1/2 onion finely chopped
  • 1 green chilli deseeded and finely chopped
  • 1/2 bunch of coriander chopped
  1. Mix the garlic and ginger pastes, yogurt, spices and lemon juice with a little seasoning in a bowl until fully combined. Add the lamb chops and mix really well again, then cover and chill for 4 hours but preferably overnight.
  2. Remove the lamb chops from the fridge 30 minutes before you’re ready to cook. Mix together everything for the salsa with some seasoning.
  3. Heat a BBQ or griddle pan to hot. Scrape off the marinade from the lamb cutlets and season. Grill the cutlets for 1-2 minutes each side until really charred. Rest on a plate for 5 minutes. Serve with lemon wedges for squeezing, the salsa, roti or naan and a little seasoned yogurt.