Weeknight chops never looked so good. Putting to bed any ideas that quick and simple compromises on flavour, this delicious tandoori-crusted lamb punches high with a slick of minty yoghurt and a fresh bean salad.
Place tandoori paste and lamb chops in a bowl, season well with salt and pepper and toss to coat well. Set aside until ready to cook.
Trim and halve beans. Heat a frypan over medium-high heat. Add beans and 40ml (2 tablespoons) water, cover with a lid and cook for 2 minutes or until beans are just tender. Transfer to a salad bowl and set aside to cool slightly. Wipe out frypan.
Cut cucumber into large pieces. Cut tomato into wedges. Pick mint leaves from their stems and roughly chop. Place yoghurt and mint in a bowl with salt and pepper and mix to combine.
Return frypan to medium heat. Add lamb chops and cook for 3 minutes each side. Set aside on a plate to rest for 5 minutes. While the lamb is cooking, continue with step 5.
Place cucumber and tomato in the bowl with the beans. Squeeze over lemon juice and drizzle with oil. Season with salt and pepper and toss to combine.
Heat rice according to packet instructions. Divide lamb chops, rice and bean salad between plates. Spoon over mint yoghurt and serve with mango chutney.