Indian Spiced Lamb




150g natural yoghurt 

2 tbsp ground almonds 

2 tsp garam masala 

1 tsp smoked paprika 

salt and pepper 

4 lamb cutlets, about 200g each 

large handful of baby spinach leaves 

4 cherry tomatoes, halved 

¼ cucumber, sliced into batons 

½ bunch of coriander, leaves only, roughly chopped 

juice of 1 lemon 

How To

Preheat your grill to maximum and line a baking tray with baking parchment (this is just to make washing up easier). 

Place the yoghurt, 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 yoghurt, 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 yoghurt 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 coriander and a squeeze of lemon juice.

* Serve with a big portion of your favourite greens such as kale, broccoli, mange tout or green beans.

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