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Lamb cutlets with lentil & feta salad

Lamb cutlets with lentil & feta salad

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Rating: 5 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Impressive looking, but simple to prepare, this lamb cutlet dish is perfect for a speedy mid-week supper party

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal716
fat43g
saturates22g
carbs33g
sugars12g
fibre7g
protein52g
salt3.38g
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Ingredients

Method

  • 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, March 2008

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Overall rating

Rating: 5 out of 5.16 ratings
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