Fat Cats Recipe: Tandori Lamb Loin with Mint Yogurt Chutney and Quinoa Pilaf

A behind-the-kitchen report from The Tremonster

Fat Cats Recipe:

Ricardo Sandoval’s Tandori Lamb Loin with Mint Yogurt Chutney and Quinoa Pilaf

oven temp 350 degrees

for the tandoori spice

2 teas salt

2 tablespoons sweet paprika

1 tablespoon cumin

1 tablespoon coriander

1-1/2 teaspoon cayenne pepper

1 teaspoon tumeric

1 teaspoon ground pepper

8-10 oz lamb loin

2 tb oil

mix spice, then rub lamb loin with tandoori spice. let loin rest for 1 hour.place oil in frying

pan and bring to medium hot temperature. place lamb in pan and cook 2-3 minutes per

side. place in oven for 5-8 minutes for additional cooking to your desired temperature.

let rest on cutting board for a few minutes before slicing). serve with salsa verde, mint


spring quinoa pilaf

1/4 cup of quinoa cooked

spring vegetables( blanched fava beans and then shell, blanched asparagus, scallion…)

knob of butter

salt & pepper

chop asparagus, and scalliions

place butter in pan add vegetables. toss spring vegetables in pan until equally warmed.

add quinoa and toss until mixed. salt and pepper to desired taste.

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