Lamb cutlets with lentil & feta salad

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1. Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
2. Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets per person.

Lamb with Greek salad couscous

Put 200g couscous in a heatproof bowl, pour over 300ml hot veg stock and cover for 5 mins. Cook the lamb as before. When the couscous is fluffy and has absorbed all the liquid, stir in ½ diced cucumber, a handful chopped sun-blush tomatoes, a few black olives, and the vinegar, sugar, mint and feta as before.

Per serving

716 kcalories, protein 52g, carbohydrate 33g, fat 43 g, saturated fat 22g, fibre 7g, salt 3.38 g

Latest comments and suggestions

• Debbie

  18 March 2008

  Debbie rated and commented on this recipe

  

  Really tasty - I didn't have enough green lentils so use sweetcorn to make it up which worked okay. Also used mint sauce instead of fresh mint. Will definitely make this again.

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• Frantic Flapjack

  20 March 2008

  Frantic Flapjack rated and commented on this recipe

  

  I didn't do the lamb but used the ingredients for the salad and mixed them into the couscous (only used a teaspoon of sugar though). It was delicious served with sausages. Next time I might try mint sauce as Debbie did instead of the dressing ingredients. Definite hit.

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• tatooinechick

  25 March 2008

  tatooinechick commented on this recipe

  This is by far our favourite dish just now! We usually have it with quinoa as well.

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• tatooinechick

  25 March 2008

  tatooinechick rated and commented on this recipe

  

  oops - I forgot to rate it!

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• debdooblah

  02 April 2008

  debdooblah rated and commented on this recipe

  

  Wasn't sure I was going to like this, but it was lovely.

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• beth

  21 April 2008

  beth commented on this recipe

  mmmm sounds yum - will try it and maybe serve a salsa verde on the side! cant wait

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• AlisonW

  24 April 2008

  AlisonW commented on this recipe

  The dressing complemented both the lamb and lentils really well, the whole family ate this and i don't usually get away with lentils so well - but they took seconds on their plate after the initial one spoonful to try! Lentils great as a side salad as well.

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• Mimi

  25 August 2009

  Mimi rated and commented on this recipe

  

  Delicious, suprisingly so. I also serve with lamb sausages and added a touch of tobasco and parsley.

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Ingredients

• 300g frozen peas
• 2 x 410g cans green lentil , rinsed and drained
• 4 tbsp white wine vinegar
• 2 tbsp caster sugar
• 1 small bunch mint , roughly chopped
• 200g pack reduced-fat feta cheese , crumbled
• 8 lamb cutlets
• 1 tsp olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 300g frozen peas
• 2 x 410g cans green lentil , rinsed and drained
• 4 tbsp white wine vinegar
• 2 tbsp caster sugar
• 1 small bunch mint , roughly chopped
• 200g pack reduced-fat feta cheese , crumbled
• 8 lamb cutlets
• 1 tsp olive oil

Per serving

716 kcalories, protein 52g, carbohydrate 33g, fat 43 g, saturated fat 22g, fibre 7g, salt 3.38 g

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