INGREDIENTS FOR THE LAMB LOIN
12 lamb cutlets, French trimmed
2 teaspoons tandoori curry paste
100 ml olive oil
Juice of 1 lemon
INGREDIENTS FOR THE RAITA
200 ml Greek style yoghurt
50 g PEPPADEW® Sweet Piquanté Peppers Mild Chopped or Hot Slices
Juice and zest of 1 lemon
1 cucumber, grated
METHOD FOR THE LAMB LOIN
- Whisk the curry paste with the oil and lemon juice and brush over the meat on both sides.
- Cook on the barbecue over medium heat until golden brown and done to your liking.
METHOD FOR THE RAITA
- Mix all the ingredients together in a bowl. Serve with the lamb loins, garnish with fresh coriander and PEPPADEW® Sweet Piquanté Peppers