Tandoori lamb with rice salad

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How to make Tandoori lamb with rice salad

  • Yield : 4
  • Prep Time : 0:35
  • Cook Time : 0:30
  • Total Time : 1:05

Ingredients

  • 1/3 cup medium tandoori paste
  • 1/4 cup plain yoghurt
  • 1 tablespoon lemon juice
  • 8 (880g) lamb midloin chops
  • canola oil cooking spray
  • mini naan breads, to serve

Rice salad

  • 1 cup Basmati rice
  • 1/4 teaspoon ground turmeric
  • 1 small red capsicum, finely chopped
  • 1/3 cup roughly chopped fresh mint leaves
  • 1/4 cup flaked almonds, toasted
  • 1/4 cup raisins, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice

Method

  • Step 1 Combine tandoori paste, yoghurt and lemon juice in a bowl. Add lamb. Turn to coat. Cover and refrigerate for 30 minutes.
  • Step 2 Make rice salad: Bring 6 cups of cold water to the boil in a saucepan over high heat. Add rice and turmeric. Cook, covered, for 10 to 12 minutes or until tender. Drain. Combine rice, capsicum, mint, almonds and raisins in a bowl. Combine oil and lemon juice in a jug. Pour over rice mixture. Toss to combine.
  • Step 3 Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Remove lamb from tandoori mixture. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Serve with rice salad and naan.

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