Lamb cutlets with lentil & feta salad
By Good Food
Impressive looking, but simple to prepare, this lamb cutlet dish is perfect for a speedy mid-week supper party
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Prep:5 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 716
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fat 43g
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saturates 22g
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carbs 33g
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sugars 12g
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fibre 7g
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protein 52g
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salt 3.38g
Ingredients
- 300g frozen peas
- 2 x 410g/14oz 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
Tip
Lamb with Greek salad couscousPut 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.
Method
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.
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.