Lamb cutlets with lentil salad
Regardless of whether you're planning an elaborate menu or simply planning forward for tomorrow Lamb cutlets with lentil salad. This recipe comes from several years of enjoying it in kitchen. I discover that including a few ingredients to a recipe provides depth into that which exactly is ordinarily dull. You may be looking for milder meals to create along with your leftovers. Pleasant and light Lamb cutlets with lentil salad perfect for post-vacation. The components in this recipe get your tongue pounding, and are very waist-friendly when you want a'snack' following an active family holiday. Employing a few ingredients as choices, this soup is loaded with a fall and spicy flavor that makes it tasty. An ideal Lamb cutlets with lentil salad to warm up you on cool winter months. Ideal for employing leftover. Serving-size are a significant component in your daily diet plan. You need to compare the sum of this food that you generally eat to the serving size listed on the label. Eating large portions or parts can lead to weight gain.
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How to make Lamb cutlets with lentil salad
Yield = 4Prep 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.
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