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How to make Lamb cutlets with lentil salad

Yield = 4
Prep time: 0:05
Cook time: 0:10
Total time: 0:15

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 x 400g cans brown lentils, drained, rinsed
  • 80g baby spinach
  • 60g feta
  • 12 French-trimmed lamb cutlets
  • 2 teaspoons lemon pepper seasoning

Method

  • Step 1 Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Add garlic and lentils. Cook, stirring occasionally, for 3 to 4 minutes or until lentils are heated through. Remove to a bowl. Add spinach. Crumble over feta. Stir until just combined. Season with salt and pepper. Cover to keep warm.
  • Step 2 Add remaining oil to the hot frying pan. Cook cutlets, in batches, for 2 to 3 minutes each side for medium or until cooked to your liking. Sprinkle the seasoning over both sides of the cutlets.
  • Step 3 Spoon lentil salad onto plates. Top with cutlets and serve.