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Sizzled masala lamb with chopped salad

Marinate lamb chops with curry paste and serve up a colourful meal for one with crisp radish, tomato, cucumber and herb salad

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 568
  • Carbohydrates 20
  • Saturated Fat 14
  • Sugar 17
  • Protein 39
  • Fat 36
  • Fibre 6
  • Salt 0.9

Nutrition per serving

  • Calories 568
  • Carbohydrates 20
  • Saturated Fat 14
  • Sugar 17
  • Protein 39
  • Fat 36
  • Fibre 6
  • Salt 0.9

Ingredients

  • 1 tsp rapeseed oil
  • 1 tbsp curry paste
  • 2 lamb loin chops
  • seeds from ½ pomegranate
  • ¼ cucumber, peeled, deseeded and finely diced
  • 6 radishes, diced
  • 6 cherry tomatoes, quartered
  • ½ small red onion, very finely sliced
  • small handful mint, roughly chopped, plus a few leaves to garnish
  • small handful coriander, roughly chopped, plus a few leaves to garnish
  • ¼ tsp ground cumin
  • juice ½ lemon

Method

  1. Heat grill. Rub the oil and curry paste all over the chops and season. Put the chops on a baking tray and grill for about 4-5 mins each side for medium, depending on the thickness of the chop, or to your liking. Allow to rest for a couple of mins.

  2. Meanwhile, put the remaining ingredients (except the garnish) in a bowl, give everything a stir, then season. Spoon the salad onto a plate and lay the chops on top. Scatter with the remaining herb leaves.

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