Author Topic: Lamb cutlets w/ lentil salad  (Read 2808 times)

stealth

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Lamb cutlets w/ lentil salad
« on: May 09, 2007, 01:44:07 AM »
Pretty basic one that can be knocked up in about 10 mins.  It's pretty healthy, and it's a good light meal.  Just watch out for the lentils, they'll get ya sooner or later.  You could also use chick peas if lentils aren't your bag.

You will need a medium sized, non-stick frying pan, a large bowl, a wooden spoon.

Lamb cutlets (French trimmed)...3 per person.
Lemon pepper seasoning.
2 tablespoons of extra light olive oil (you can sub with canola if you desire).
2 x 400g cans of lentils (brown), drained.
2 garlic cloves, crushed (or you can sub with a garlic paste)
80g baby spinach (fresh or packaged, either works well).
60g Danish feta (fresh from a deli works best).

Method:

Heat a tbl spoon of oil in your pan, over a medium heat.
Add drained cans of lentils and garlic, cook off whilte giving it a stir for approx 3-4 mins or until lentils are cooked through (just grab one and give it a taste, it should be soft, if it's too chalky, keep on cooking).  Remove to a bowl, throw in your baby spinach and crumble feta into bowl.  Give it a light toss through.  Season with some cracked black pepper and a pinch of sea salt.  Put a plate over the top of the bowl to trap in the heat, or just use some cling wrap/foil.

Add the other tbl spoon of oil to the pan, crank up the heat to hot.
Cook the cutlets, 2 mins each side (for medium) or longer if your meat to remove your teeth as your eating it.
Sprinkle some of the lemon pepper seasoning over the both sides cutlets. 

Serve up the salad onto a plate and place the cutlets on top.


Goes nicely with a nice semillon sauv blanc.
« Last Edit: May 13, 2007, 05:25:58 PM by stealth »

stealth

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Re: Lamb cutlets w/ lentil salad
« Reply #1 on: May 09, 2007, 08:39:12 PM »
If you use just one can of lentils, make sure you only use half as much garlic.