1 Servings 8 min Cook
1/3 Cup (8 fl oz) Plain Yogurt
5 Almond Almonds
1 Tsp Garam Masala
1/2 Tsp Paprika
1 Dash Salt
1 Dash Pepper
6 Oz Lamb, Separable Lean And Fat
1/2 Cup Spinach
4 Cherry tomato Cherry Tomatoes
1/4 Cucumber (8-1/4") Cucumber
1/2 Sprigs Fresh Cilantro
1 Lemon yields Lemon Juice
Preheat your grill to maximum and line a baking tray with baking parchment (this is just to make washing up easier).
Place the yogurt, ground almonds, garam masala, and smoked paprika in a bowl, along with a generous amount of salt and pepper.
Mix thoroughly.
Smother the lamb cutlets with the spiced yogurt, then place on the prepared baking tray.
Slide the tray under the grill and cook the cutlets for 3-4 minutes on each side, by which time the spiced yogurt should have browned in a few places.
Meanwhile, make a quick salad by gently tossing the spinach, tomatoes, and cucumber together in a bowl.
Pile the salad onto a plate.
Remove the lamb cutlets from the grill and leave to rest for 1 or 2 minutes, then sit them on top of the salad.
Serve up with a scattering of cilantro and a squeeze of lemon juice.
Enjoy!
