How To Make Mint Chutney, Barbecued Lamb & Potato Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 2 green chilies
- 1 inch piece of ginger
- 2 cloves of garlic
- 1 tsp cumin powder
- 1 tsp chaat masala
- Salt to taste
- 1 kg lamb chops
- 1 kg baby potatoes
- 1 red onion, thinly sliced
- 1/4 cup lemon juice
- 2 tbsp olive oil
- Freshly ground black pepper
- Fresh coriander leaves, for garnish
Instructions
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In a blender, combine mint leaves, coriander leaves, green chilies, ginger, garlic, cumin powder, chaat masala, and salt. Blend until smooth to make the mint chutney. Set aside.
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Preheat the grill to medium-high heat. Season the lamb chops with salt and pepper. Grill the lamb chops for about 5-6 minutes on each side or until cooked to your desired doneness.
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In a large pot of boiling salted water, cook the baby potatoes until tender. Drain and let cool slightly. Cut the potatoes into halves.
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In a large bowl, combine the potatoes, red onion, lemon juice, olive oil, salt, and black pepper. Toss well to coat the potatoes in the dressing.
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Serve the barbecued lamb chops with a dollop of mint chutney and the potato salad on the side. Garnish with fresh coriander leaves.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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