how to make perfect Tandoori lamb with asparagus salad

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tandoori lamb with asparagus salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tandoori lamb with asparagus salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tandoori lamb with asparagus salad is something that I’ve loved my entire life.

Table of Contents


  • 1/3 cup (100g) Patak’s Tandoori Paste
  • 2 tbs lemon juice
  • 2 tbs finely chopped coriander
  • 12 Coles Australian Lamb Cutlets
  • 2 bunches asparagus, ends trimmed
  • 400g can cannellini beans, rinsed, drained
  • 350g mixed medley tomatoes, halved
  • 60g pkt Coles Australian Baby Spinach
  • 1/3 cup coriander leaves
  • 2 tbs mango chutney
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbs white wine vinegar
  • Lemon wedges, to serve
  • Naan bread or pappadums, to serve


  • Step 1
    Combine the tandoori paste, lemon juice and chopped coriander in a large glass or ceramic dish. Add the lamb and turn to coat. Place in the fridge for 2 hours to develop the flavours.
  • Step 2
    Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest.
  • Step 3
    Meanwhile, spray the asparagus with olive oil spray. Cook asparagus on the grill, turning, for 3-4 mins or until just tender.
  • Step 4
    Combine the beans, tomato, spinach and coriander leaves in a bowl. Whisk the mango chutney, oil and vinegar in a jug.
  • Step 5
    Arrange the salad on a serving platter. Top with asparagus. Drizzle with dressing. Serve with lamb, lemon wedges and naan bread or pappadums.

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