Curried Lamb Chops, Cucumber And Coriander Salad, Mustard Pickle Yoghurt    SERVINGS 4PREP TIME 20 minsASSEMBLY TIME 5 minsINGREDIENTSIngredients  Ingredients ¼ cup Three Threes sweet mustard pickles 1 cup Greek yoghurt 1 garlic clove, finely grated pinch of...
Curried Lamb Chops, Cucumber And Coriander Salad, Mustard Pickle Yoghurt
Curried Lamb Chops, Cucumber And Coriander Salad, Mustard Pickle YoghurtÂ
  Â
SERVINGS
4
PREP TIME
20 mins
ASSEMBLY TIME
5 mins
INGREDIENTS
Ingredients Â
IngredientsÂ
¼ cup Three Threes sweet mustard picklesÂ
1 cup Greek yoghurtÂ
1 garlic clove, finely gratedÂ
pinch of salt Â
2 Lebanese cucumbers, shaved into ribbons using a peelerÂ
3 Radishes, thinly slicedÂ
½ bunch coriander, leaves pickedÂ
Juice of a lemonÂ
1 tablespoon olive oil, plus 1 tablespoon extraÂ
8 lamb loin chopsÂ
1 tablespoon Garam Masala (or substitute curry powder) Â
Â
METHOD
1. In a small bowl combine yoghurt, garlic and a pinch of salt. Fold through sweet mustard pickles then set aside.Â
2. Add cucumber ribbons, radish, coriander, lemon juice and one tablespoon olive oil in a medium bowl. Toss to combine.Â
 Â
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.Â
4. To serve, divide mustard pickle yoghurt between plates. Top with lamb chops and cucumber salad.Â
5. To serve, divide white bean puree between plates and top with salmon, asparagus and salsa verde. Â
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