Lamb cutlets with chilli-mango sambal

After something quick, easy and fresh for dinner? These lamb cutlets with mango sambal are a mouth-watering option.

4

10m

Note: + 5 mins resting time

5m

Ingredients

  • 12 Coles Australian Lamb Cutlets
  • 2 tbs tikka masala curry paste
  • Steamed basmati rice, to serve
  • Mango chutney, to serve
  • Pappadums, to serve
  • Lime wedges, to serve

Chilli-mango sambal

  • 1 large ripe mango, stoned, peeled, finely chopped
  • 1/2 red onion, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • 2 tbs coarsely chopped coriander
  • 2 tbs finely shredded mint
  • 1 long red chilli, seeded, finely chopped
  • 2 tbs lime juice

Method

STEP 1

To make the chilli-mango sambal, combine the mango, onion, cucumber, coriander, mint, chilli and lime juice in a medium bowl. Season.

STEP 2

Combine the lamb and curry paste in a large bowl. Turn to coat. Season.

STEP 3

Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

STEP 4

Divide the lamb among serving plates. Top with the chilli-mango sambal. Serve with rice, chutney, pappadums and lime wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.