Lamb cutlets with lentil & feta salad
- Preparation and cooking time
- Serves 4
Impressive looking, but simple to prepare, this lamb cutlet dish is perfect for a speedy mid-week supper party
- STEP 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.
- STEP 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.