Mango Chutney Lamb With Rocket Snap Pea Salad
|Yogurt||80 Milliliter (1/4 Cup)|
|Mango chutney||80 Milliliter (1/4 Cup)|
|Mild chili sauce||80 Milliliter (1/4 Cup)|
|Sugar snap peas||250 Gram|
|Rocket leaves||150 Gram, trimmed|
|Olive oil||60 Milliliter (1/4 Cup)|
|Balsamic vinegar||2 Tablespoon|
Combine yogurt, chutney and sauce in large bowl.
Griddle-fry (or grill or barbecue) lamb, brushing with yogurt mixture frequently, until browned on both sides and cooked as desired.
Meanwhile, boil, steam or microwave peas untiL just tender.
Rinse peas under cold water; drain.
Toss peas and rocket in large bowl with combined oil and vinegar.
Serve rocket snap pea salad with lamb.