- Healthier living
- No added sugar
- Soy free
- Sesame free
- Peanut free
- Nut free
- Egg free
- High in protein
- High in dietary fibre
- Seafood free
- Shellfish free
Looking for a way to spice up your evening? This tandoori lamb with smashed potatoes is bursting with flavour and easy to make.
- Serves4
- Cook time25 minutes
- Prep time10 minutes, + cooling & resting time
Ingredients
- 600g Coles Australian Lamb Leg Steaks, trimmed
- 2 tbs tandoori paste
- 2 tbs olive oil
- 2 cups (240g) frozen peas
- 120g pkt baby spinach leaves
- 1/4 cup (60g) Greek-style yoghurt
- Lemon wedges, to serve
Smashed potatoes
- 500g pkt microwavable baby potatoes
- 1 tbs olive oil
- 1 garlic clove, crushed
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 240°C. To make the smashed potatoes, microwave the potatoes for 8 mins following packet directions. Set aside to cool slightly. Transfer to a medium roasting pan or ovenproof dish. Use the back of a wooden spoon or a clean tea towel to squash potatoes. Combine the oil and garlic in a bowl. Drizzle over the potatoes. Bake for 15 mins or until golden brown.Step 2
Meanwhile, place the lamb in a large shallow dish. Add the tandoori paste and oil and rub to coat. Heat a large non-stick frying pan over medium-high heat. Add the lamb and cook for 4-5 mins each side or until cooked to your liking. Transfer lamb to a plate and cover with foil. Set aside for 5 mins to rest.Step 3
Cook peas in a medium saucepan of boiling water for 2 mins. Drain, then return to the pan. Add the spinach and stir over low heat for 1 min or until spinach just wilts.Step 4
Divide lamb, potatoes, peas and spinach evenly among serving plates. Serve with yoghurt and lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Tip: Check labels on tandoori paste and choose a brand with the lowest amount of sodium.
Tandoori lamb with smashed potatoes
- Serves4
- Cook time25 minutes
- Prep time10 minutes, + cooling & resting time
Ingredients
- 600g Coles Australian Lamb Leg Steaks, trimmed
- 2 tbs tandoori paste
- 2 tbs olive oil
- 2 cups (240g) frozen peas
- 120g pkt baby spinach leaves
- 1/4 cup (60g) Greek-style yoghurt
- Lemon wedges, to serve
Smashed potatoes
- 500g pkt microwavable baby potatoes
- 1 tbs olive oil
- 1 garlic clove, crushed
Description
Looking for a way to spice up your evening? This tandoori lamb with smashed potatoes is bursting with flavour and easy to make.
Method
Step 1
Preheat oven to 240°C. To make the smashed potatoes, microwave the potatoes for 8 mins following packet directions. Set aside to cool slightly. Transfer to a medium roasting pan or ovenproof dish. Use the back of a wooden spoon or a clean tea towel to squash potatoes. Combine the oil and garlic in a bowl. Drizzle over the potatoes. Bake for 15 mins or until golden brown.Step 2
Meanwhile, place the lamb in a large shallow dish. Add the tandoori paste and oil and rub to coat. Heat a large non-stick frying pan over medium-high heat. Add the lamb and cook for 4-5 mins each side or until cooked to your liking. Transfer lamb to a plate and cover with foil. Set aside for 5 mins to rest.Step 3
Cook peas in a medium saucepan of boiling water for 2 mins. Drain, then return to the pan. Add the spinach and stir over low heat for 1 min or until spinach just wilts.Step 4
Divide lamb, potatoes, peas and spinach evenly among serving plates. Serve with yoghurt and lemon wedges.