Indian-spiced lamb chops with mango and cucumber salad
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Indian-spiced lamb chops with mango and cucumber salad
Serve this quick and easy dish for a delicious Friday night feast. The sweetness of mango in a fresh and crunchy salad contrasts with spicy lamb
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
656Kcal
Fat
32gr
Saturates
15gr
Carbs
52gr
Sugars
13gr
Fibre
3gr
Protein
39gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 200g basmati rice
- 1 tbsp medium curry powder
- ½ tbsp cumin seeds
- zest and juice of 1 lemon
- 8 lamb chops
- 1 ripe large mango, peeled
- ½ cucumber
- a handful of radishes, thinly sliced
- ½ x 30g pack mint, leaves chopped
- 300g low-fat natural yogurt
Step by step
- Preheat the grill to high. Add the rice to a saucepan with 450ml boiling water and a good pinch of salt. Bring to the boil and stir, then cover and reduce the heat to the lowest setting. Leave to cook undisturbed for 15 minutes until the rice has absorbed all the water and is cooked.
- Meanwhile, mix the curry powder and cumin seeds with half each of the lemon zest and juice, plus seasoning. Rub all over the lamb chops, then grill them for 8-10 minutes, turning halfway through, until cooked to your liking.
- Cut the mango flesh from the stone, slice thinly and add to a salad bowl. Halve the cucumber lengthways, scoop out the seeds using a teaspoon and discard, then slice into half-moons. Mix with the mango, the radishes and the rest of the lemon juice, half the mint and seasoning. Stir the rest of the mint into the yogurt, then mix three-quarters of this into the cooked rice.
-
Serve the lamb chops on a bed of minted yogurt rice, with the fruity salad, and drizzle with the rest of the yogurt sauce.TipSlim down
Use 4 lean lamb steaks instead of the lamb chops.
Make it veggie
Use Quorn fillets instead of the lamb.
