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Masala Lamb Chops with Beans and Cucumber Yoghurt Dressing

Infused with the gentle masala spice, these Indian-inspired tender lamb chops are perfectly matched with a cooling yoghurt and cucumber dressing, and moreish chickpeas. Served with a sweet eggplant chutney, it’s a fresh update on a traditional curry.

"Medium"

"30 Minutes"

Recipe

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01

Marinate Lamb

Finely zest and juice lemon. Place lamb, lemon zest, Mild-Mannered Masala Mix, ½ the yoghurt, ½ the lemon juice, salt and pepper in a bowl and toss to combine. Set aside until ready to cook.

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02

Make Dressing

Pick mint leaves from their stems and finely chop. Using a box grater, coarsely grate cucumber. Place mint, cucumber, remaining yoghurt and remaining lemon juice in a bowl with salt and pepper and mix to combine.

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03

Prepare Salad Ingredients

Trim beans and cut in half. Drain and rinse chickpeas.

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04

Cook Beans and Spinach

Cook beans in a saucepan of salted, boiling water for 2 minutes or until tender. Place spinach in a colander and drain beans over spinach to wilt. Allow to cool slightly.

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05

Cook Lamb

While beans are cooling, remove lamb from marinade, wiping off any excess. Heat olive oil in a frypan over medium heat. Add lamb and cook for 3 minutes each side for medium or until cooked to your liking. Rest lamb on a plate for 3–4 minutes.

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06

Plate Up

Place chickpeas, beans, spinach and cucumber yoghurt dressing in a bowl and mix to combine. Divide between plates and top with lamb. Serve with eggplant chutney.

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Masala Lamb Chops with Beans and Cucumber Yoghurt Dressing

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami