Grilled Masala Lamb Cutlets with Tomato & Chickpea Salad

TOMATO & CHICKPEA SALAD
Chickpeas (garbanzo beans) (240 grams) @ 1
1 Whole small Hass Avocado, flesh only (110g) chopped
1 Spring Onion chopped
1 Tomato deseeded and chopped
1/2 tblsp Extra Virgin Olive Oil
1/2 tblsp Lemon juice
2 tblsp fresh Parsley chopped
1/2 tsp ground Cumin seed
1/2 tsp Garlic powder

YOGHURT DRESSING
*1/4 cup Chobani Plain Non-Fat Greek Yoghurt
1/2 tblsp Lemon juice
1/2 tblsp Water
1/2 tsp ground Cumin seed
1/2 tsp Garlic powder
1/2 tblsp fresh Parsley chopped

CUTLETS
9 lean (frenched) Lamb Cutlets, small
1/4 cup Chobani Plain Non-Fat Greek Yoghurt
1/2 tsp Garlic powder
1 tsp Garam Masala
1/2 tsp Chili paste (Sambal Olek)
1/2 tsp ground Cumin seed
1/2 tsp Lemon juice

Mix the Cutlet ingredients together and marinate for at least 1 hour

Mix all the ingredients of the yoghurt dressing together

Mix all the ingredients of the Chickpea salad together.

In a skillet sprayed with a little non stick spray, cook the cutlets until done to your specifications (@5 minutes on each side).

Put Chickpea salad in serving bowls, arrange the cutlets on top of the salad and drizzle the yoghurt dressing over the meal.

Serving Size: Makes 3 serves of @3/4 cup of salad with 3 cutlets

Number of Servings: 3

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.