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Indian-spiced lamb with green bean and yoghurt salad

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Served with seasoned bombay potatoes, these Indian-spiced lamb cutlets are the perfect dish to try out this week.

  • Serves6
  • Cook time2 hour 35 minutes
  • Prep time20 minutes, (+ 15 mins resting time)
Indian-spiced lamb with green bean and yoghurt salad


  • ⅓ cup (95g) Greek-style yoghurt
  • 1 tbs garam masala
  • 1 tbs curry powder
  • 1 tsp cracked pepper
  • 3 garlic cloves, crushed
  • 1 tsp salt
  • 2.5kg Coles Australian Lamb Whole Leg Roast
  • 400g green beans, trimmed
  • ⅓ cup (95g) Greek-style yoghurt, extra
  • 1 tsp ground cumin
  • 2 tbs lemon juice
  • 1 tbs olive oil
  • 1 red onion, cut into thin wedges
  • ½ cup coriander leaves
  • 250g cherry tomatoes, halved
  • naan bread, to serve
  • lemon wedges, to serve

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.


  1. Step 1

    Preheat oven to 180°C. Grease a large baking dish.
  2. Step 2

    Combine yoghurt, garam masala, curry powder, pepper, garlic and salt in a bowl. Place lamb in prepared dish. Use a small sharp knife to pierce the lamb several times. Rub yoghurt mixture all over lamb. Cover and bake for 2 hours. Uncover and bake for a further 30 mins or until lamb is golden and cooked to your liking. Cover with foil and set aside for 15 mins to rest.
  3. Step 3

    While lamb is resting, cook green beans in a large saucepan of salted boiling water for 2 mins or until just tender. Refresh under cold water and drain well.
  4. Step 4

    Combine extra yoghurt, cumin, lemon juice and oil in a jug. Season. Combine beans, onion and half the coriander. Toss to combine. Drizzle with dressing. Top with remaining coriander and tomato.
  5. Step 5

    Serve lamb with salad, naan bread and lemon wedges.