What are the main ingredients in Tandoori Lamb Chop?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Paper Towel, Butter

What is the nutritional information of Tandoori Lamb Chop?

Calories: 712, Carbs: 29 grams, Fat: grams, Protein: 36.8 grams, Sugar: 5.3 grams, Salt: 1077 grams

How do I prepare Tandoori Lamb Chop?

DINNER = DONE: Plate up the roasted beets and side with the tandoori lamb. Dollop over the herby yoghurt, side with the salsa, and the crispy poppadoms. Well done, Chef! PUFFY POPPADOMS: Heat the poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up). TANDOORI LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the tandoori mix. Remove from the pan, season, and rest for 5 minutes. SPICY CUCUMBER & COOLING YOGHURT: In a bowl, combine a drizzle of olive oil, and seasoning together. Add the diced cucumber, the chopped chilli (to taste), ½ the chopped coriander, and toss to combine. Set aside in the fridge. In a separate bowl, combine the yoghurt with the remaining coriander, seasoning and set aside. BEGIN THE BEET: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).

What should be prepared from my kitchen to make Tandoori Lamb Chop?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Paper Towel, Butter

Tandoori Lamb Chop

Name: Tandoori Lamb Chop
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Seasoning (salt & pepper); Water; Paper Towel; Butter

After this inspired Indian meal, you will sit back and bask in the feeling of complete culinary satisfaction. Oven-roasted beets share a plate with aromatic Tandoori lamb, expertly spiced to bring out the best in the meat while complementing the rest of the flavours: coriander-infused yoghurt, a chilli-cucumber salsa, and crispy poppadoms.

Tandoori Lamb Chop

with roasted beetroot & a coriander yoghurt

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Cucumber
Free-range Lamb Leg Chops
Fresh Chilli
Fresh Chillies
Fresh Coriander
Low Fat Plain Yoghurt
Poppadoms
Tandoori Mix

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Paper Towel
Butter

Serves 1

BEGIN THE BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
SPICY CUCUMBER & COOLING YOGHURT
In a bowl, combine a drizzle of olive oil, and seasoning together. Add the diced cucumber, the chopped chilli (to taste), ½ the chopped coriander, and toss to combine. Set aside in the fridge. In a separate bowl, combine the yoghurt with the remaining coriander, seasoning and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the tandoori mix. Remove from the pan, season, and rest for 5 minutes.
PUFFY POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER = DONE
Plate up the roasted beets and side with the tandoori lamb. Dollop over the herby yoghurt, side with the salsa, and the crispy poppadoms. Well done, Chef!

Beetroot - 200g
Cucumber - 50g
Fresh Chilli - 1
Fresh Coriander - 3g
Low Fat Plain Yoghurt - 30ml
Free-range Lamb Leg Chops - 175g
Tandoori Mix - 15ml
Poppadoms - 2

Download the Recipe

Serves 2

BEGIN THE BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
SPICY CUCUMBER & COOLING YOGHURT
In a bowl, combine a drizzle of olive oil, and seasoning together. Add the diced cucumber, the chopped chilli (to taste), ½ the chopped coriander, and toss to combine. Set aside in the fridge. In a separate bowl, combine the yoghurt with the remaining coriander, seasoning and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the tandoori mix. Remove from the pan, season, and rest for 5 minutes.
PUFFY POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER = DONE
Plate up the roasted beets and side with the tandoori lamb. Dollop over the herby yoghurt, side with the salsa, and the crispy poppadoms. Well done, Chef!

Beetroot - 400g
Cucumber - 100g
Fresh Chilli - 1
Fresh Coriander - 5g
Low Fat Plain Yoghurt - 60ml
Free-range Lamb Leg Chops - 350g
Tandoori Mix - 30ml
Poppadoms - 4

Download the Recipe

Serves 3

BEGIN THE BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
SPICY CUCUMBER & COOLING YOGHURT
In a bowl, combine a drizzle of olive oil, and seasoning together. Add the diced cucumber, the chopped chilli (to taste), ½ the chopped coriander, and toss to combine. Set aside in the fridge. In a separate bowl, combine the yoghurt with the remaining coriander, seasoning and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the tandoori mix. Remove from the pan, season, and rest for 5 minutes.
PUFFY POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER = DONE
Plate up the roasted beets and side with the tandoori lamb. Dollop over the herby yoghurt, side with the salsa, and the crispy poppadoms. Well done, Chef!

Beetroot - 600g
Cucumber - 150g
Fresh Chillies - 2
Fresh Coriander - 8g
Low Fat Plain Yoghurt - 90ml
Free-range Lamb Leg Chops - 525g
Tandoori Mix - 45ml
Poppadoms - 6

Download the Recipe

Serves 4

BEGIN THE BEET
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
SPICY CUCUMBER & COOLING YOGHURT
In a bowl, combine a drizzle of olive oil, and seasoning together. Add the diced cucumber, the chopped chilli (to taste), ½ the chopped coriander, and toss to combine. Set aside in the fridge. In a separate bowl, combine the yoghurt with the remaining coriander, seasoning and set aside.
TANDOORI LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the tandoori mix. Remove from the pan, season, and rest for 5 minutes.
PUFFY POPPADOMS
Heat the poppadoms in the microwave until crispy, 20-30 seconds. (Alternatively: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up).
DINNER = DONE
Plate up the roasted beets and side with the tandoori lamb. Dollop over the herby yoghurt, side with the salsa, and the crispy poppadoms. Well done, Chef!