Lamb cutlets with lentil & feta salad

Lamb cutlets with lentil & feta salad

  • Rating: 5 out of 5.16 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • 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
Advertisement

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.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.16 ratings
Advertisement
Advertisement
  • Presto coffee

    New! Good Food Deal Get two bags of premium coffee beans for £20 + P&P

    Get offer
Advertisement

Sponsored content