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Mango Chutney Lamb With Rocket Snap Pea Salad

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Ingredients
  Yogurt 80 Milliliter (1/4 Cup)
  Mango chutney 80 Milliliter (1/4 Cup)
  Mild chili sauce 80 Milliliter (1/4 Cup)
  Lamb cutlets 12
  Sugar snap peas 250 Gram
  Rocket leaves 150 Gram, trimmed
  Olive oil 60 Milliliter (1/4 Cup)
  Balsamic vinegar 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Lamb
Interest: 
Quick

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