Lamb cutlets with lentil & feta salad
Impressive looking, but simple to prepare, this lamb cutlet dish is perfect for a speedy mid-week supper party
- Prep: 5 mins
Cook: 15 mins
- Serves 4
- Easy
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
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.
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.
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