GINGER
TANDOORI LAMB SALAD
Inspired By: TANDOORI Lamb Salad from “The Complete Low-Fat Cook book”

Ingredients:
1 cup low-fat yogurt
2 cloves garlic, crushed
2 tsp. Grated PureSpice ® ginger
2 tsp. Ground PureSpice ® turmeric
¼ tsp. PureSpice ® Paprika
2 tsp. Ground PureSpice ® coriander
red food coloring
1 lb. Lamb fillets
4 Tbsp. lemon juice
1 ½ tsp. PureSpice ® coriander
1 tsp. Mint
5 oz. Mixed salad leaves
1 lg mango, cut into strips
2 cucumbers, sliced lengthwise into 1 in. strips

1. Mix yogurt, garlic, ginger and spices in bowl, add food coloring and toss with the lamb to coat. Cover and refrigerate overnight.
2. Grill the lamb on a foil-lined baking sheet on 375 until marinade browns on both sides. (You will have to turn lamb) Set aside for 5 minutes before serving.
3. Mix lemon juice, coriander and mint and season. Toss with the salad leaves, mango and cucumber. Arrange on plates
4. Slice lamb and serve on top of salad.