Curried Lamb Chops, Cucumber And Coriander Salad, Mustard Pickle Yoghurt
SERVINGS
4
PREP TIME
20 mins
ASSEMBLY TIME
5 mins
INGREDIENTS
Ingredients
Ingredients
¼ cup Three Threes sweet mustard pickles
1 cup Greek yoghurt
1 garlic clove, finely grated
pinch of salt
2 Lebanese cucumbers, shaved into ribbons using a peeler
3 Radishes, thinly sliced
½ bunch coriander, leaves picked
Juice of a lemon
1 tablespoon olive oil, plus 1 tablespoon extra
8 lamb loin chops
1 tablespoon Garam Masala (or substitute curry powder)
METHOD
1. In a small bowl combine yoghurt, garlic and a pinch of salt. Fold through sweet mustard pickles then set aside.
2. Add cucumber ribbons, radish, coriander, lemon juice and one tablespoon olive oil in a medium bowl. Toss to combine.
3. Rub lamb chops with Garam Masala and a pinch of salt. Heat remaining one tablespoon oil in a large frying pan over medium-high heat and fry lamb for 1-2 minutes each side or until cooked to your liking. Remove and allow to rest.
4. To serve, divide mustard pickle yoghurt between plates. Top with lamb chops and cucumber salad.
5. To serve, divide white bean puree between plates and top with salmon, asparagus and salsa verde.
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