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
Tandoori Lamb Chop
with roasted beetroot & a coriander yoghurt
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Tandoori Lamb Chop?
The preparation time for Tandoori Lamb Chop with roasted beetroot & a coriander yoghurt is between 25 and 45 minutes.
What is the total time required to make Tandoori Lamb Chop with roasted beetroot & a coriander yoghurt?
The total time required to make Tandoori Lamb Chop with roasted beetroot & a coriander yoghurt is between 40 and 55 minutes.
How many servings does Tandoori Lamb Chop provide?
4 servings
What are the main ingredients in Tandoori Lamb Chop?
Beetroot, Cucumber, Free-range Lamb Leg Chops, Fresh Chilli, Fresh Chillies, Fresh Coriander, Low Fat Plain Yoghurt, Poppadoms, Tandoori Mix
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?
Beetroot, Cucumber, Free-range Lamb Leg Chops, Fresh Chilli, Fresh Chillies, Fresh Coriander, Low Fat Plain Yoghurt, Poppadoms, Tandoori Mix
How many calories does Tandoori Lamb Chop have?
712 calories
How much fat content does Tandoori Lamb Chop have?
grams
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