Barbecued Tandoori Lamb Cutlets With Coconut Rice Recipe

Fire up the barbie for these spicy, juicy barbecued tandoori lamb cutlets, served with coconut rice, it can be made in just 10 minutes!

The ingredient of Barbecued Tandoori Lamb Cutlets With Coconut Rice Recipe

• 2 tbs gluten free tandoori paste
• 1 tbs olive oil
• 8 french trimmed lamb cutlets
• 200g green beans
• 2 x 250g pkt tilda microwave coconut steamed basmati rice
• 50g 1 2 cup natural sliced almonds
• 80g 1 2 cup currants
• 100g baby spinach
• tzatziki dip to serve

The Instruction of barbecued tandoori lamb cutlets with coconut rice recipe

• put the kettle on preheat a barbecue grill or chargrill pan on medium high
• while the kettle boils and grill heats up combine tandoori paste and oil in a large bowl add lamb and toss well to coat trim or shred beans and place in a heatproof bowl
• pour the boiling water over the beans and set aside to blanch grill the lamb for 2 3 minutes each side for medium or until cooked to your liking
• meanwhile microwave the rice following packet directions transfer to a large bowl add the almonds and currants toss until well combined
• drain beans divide rice mixture beans and spinach among serving plates top with lamb season and serve with a dollop of tzatziki

Nutritions of Barbecued Tandoori Lamb Cutlets With Coconut Rice Recipe

calories: 542 291 calories
calories: 26 3 grams fat
calories: 8 2 grams saturated fat
calories: 49 9 grams carbohydrates
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calories: 23 8 grams protein
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