Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/2 red onion, finely sliced
- 1/2 punnet cherry tomatoes
- 1/2teaspoons sumac
- 2/3 cup Greek yoghurt
- 1 pinch pepper
- 60grams baby rocket leaves
- 400grams mild curry potato salad
- 2tablespoons olive oil
- 3 clove garlic
- 400-900grams lamb cutlets
- 1 pinch pink salt ground (to taste)
Nutrition per serving
3420kJ / 820Cal
3420 Kilojoules or 820 Calories
39% of daily energy intake*
Protein
47.5grams
Fat
64.2grams
Carbs
14.8grams
Sugars
9.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
Halve cherry tomatoes.
Step 2 of 8
Combine tomatoes, red onion and rocket in a bowl, drizzle with olive oil.
Step 3 of 8
In a bowl whisk 1 teaspoon olive oil, 1 clove garlic crushed, sumac and yoghurt, season with salt and pepper, set aside.
Step 4 of 8
Sprinkle the lamb cutlets with salt and pepper.
Step 5 of 8
Heat fry pan on high, add olive oil, lamb cutlets and garlic cloves.
Step 6 of 8
Fry the lamb until golden-brown and cooked to your liking, 3 to 4 minutes on each side. Remove from the pan and set aside to rest in a warm place.
Step 7 of 8
Assemble plate with potato salad, rocket salad and lamb cutlets.
Step 8 of 8
Drizzle sumac yoghurt over lamb and rocket salad.
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