Switch up meal time this week with this easy lamb recipe. Served with a spiced spin on a classic, this curried potato salad is the perfect side.
Serves44
Cook time40 mins40 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
800g Red Royale potatoes
1 cup (120g) frozen peas, thawed
1 tbs olive oil
1 red onion, thinly sliced
1/4 cup (75g) rogan josh curry paste
1 Lebanese cucumber, coarsely chopped
2 tbs lemon juice
500g Greek-style yoghurt
1 cup coriander leaves
1/4 cup (20g) flaked almonds, toasted
8 Coles Australian Lamb Loin Chops, trimmed
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook potatoes in a large saucepan of boiling water for 30 mins or until tender. Add peas. Cook for 1 min. Drain. Set aside to cool slightly. Break potato into large pieces. Transfer mixture to a bowl.
Step 2
Meanwhile, heat the oil in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until soft. Add 1 tbs curry paste. Cook, stirring, for 2 mins or until fragrant. Transfer to the bowl.
Step 3
Add cucumber, 1 tbs lemon juice, ²⁄³ cup (190g) yoghurt, half the coriander and half the almonds to the potato mixture. Toss to combine. Season.
Step 4
Heat a barbecue grill or chargrill on medium-high. Combine ²⁄³ cup (190g) yoghurt, remaining curry paste and remaining lemon juice in a large glass or ceramic dish. Add lamb. Turn to coat. Cook for 3-4 mins each side for medium or until cooked to your liking. Divide lamb and potato salad among serving plates. Serve topped with remaining yoghurt, coriander and almonds.
Switch up meal time this week with this easy lamb recipe. Served with a spiced spin on a classic, this curried potato salad is the perfect side.
Method
Step 1
Cook potatoes in a large saucepan of boiling water for 30 mins or until tender. Add peas. Cook for 1 min. Drain. Set aside to cool slightly. Break potato into large pieces. Transfer mixture to a bowl.
Step 2
Meanwhile, heat the oil in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until soft. Add 1 tbs curry paste. Cook, stirring, for 2 mins or until fragrant. Transfer to the bowl.
Step 3
Add cucumber, 1 tbs lemon juice, ²⁄³ cup (190g) yoghurt, half the coriander and half the almonds to the potato mixture. Toss to combine. Season.
Step 4
Heat a barbecue grill or chargrill on medium-high. Combine ²⁄³ cup (190g) yoghurt, remaining curry paste and remaining lemon juice in a large glass or ceramic dish. Add lamb. Turn to coat. Cook for 3-4 mins each side for medium or until cooked to your liking. Divide lamb and potato salad among serving plates. Serve topped with remaining yoghurt, coriander and almonds.
