Tandoori-style Lamb with minted potato salad

I found this recipe in a magazine article on BBQ cookery so I attempted this on a grill pan. It was a disaster! The marinade is delicious but it just sticks to the grill pan. Next time, I’ll cook this under a grill.


  • lamb cutlets, 8-12, well trimmed
  • root ginger, 2 tsp, grated
  • garlic, 3 cloves
  • 1 red chilli
  • fresh coriander
  • 1/2 lemon
  • natural yoghurt, 125g
  • tomato purée, 1 tbsp
  • garam masala, 1 tbsp

Potato Salad

  • new potatoes, 500g
  • natural yoghurt, 125g
  • garlic, 1 clove, crushed
  • extra-virgin olive oil, 2 tbsp
  • mint, about 2 tbsp


  1. Bash the cutlets between cling-film until flattened and coat in the marinade for at least 1 hour or overnight.
  2. Boil potatoes until tender, then cool under running cold water. Mix yoghurt, garlic, olive oil, salt, pepper and mint in a large bowl. Slice potatoes and add to yoghurt dressing.
  3. Cook the lamb cutlets under a grill for 3 minutes on each side so that they are pink in the middle but blackened around the edges.

Serves 4.



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