Indian Spiced Lamb

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  ⅓ cup or 80g

• Almonds

  Nuts, raw

  5 almond or 6g

• Garam Masala

  Badia

  1 tsp or 24g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lamb, separable lean and fat

  Average of retail cuts, trimmed to 1/8" fat, choice, raw

  6 oz or 170g

• Spinach

  Raw

  ½ cup or 15g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cherry tomato or 68g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Fresh cilantro

  Coriander leaves, raw

  4 ½ sprigs or 10g

• Lemon juice

  Raw

  1 lemon yields or 47g

Directions

1. Preheat the grill to high heat and line a baking tray with parchment paper.
2. In a bowl, mix the yogurt, ground almonds, garam masala, paprika, salt, and pepper.
3. Coat the lamb cutlets with the spiced yogurt mixture and grill for 3-4 minutes on each side until the yogurt browns.
4. Combine the spinach, tomatoes, and cucumber to make a salad and place it on a serving plate.
5. Top the salad with the grilled lamb cutlets, garnish with cilantro, and finish with a squeeze of lemon juice.