Our lamb cutlets are made for the barbecue, and a tandoori marinade adds a spiced, smoky edge. Served with coconut rice, it’s a great way to bring a bit of variety to your next barbecue night.
2 tbsp gluten-free tandoori paste
1 tbsp olive oil
8 French-trimmed lamb cutlets
200g green beans
2 x 250g pkt Tilda Microwave Coconut Steamed Basmati Rice
50g (1/2 cup) natural sliced almonds
80g (1/2 cup) currants
100g baby spinach
Tzatziki dip, to serve
Recipe inspiration: Barbecued Tandoori Lamb Cutlets with Coconut Rice (Taste.com.au)
