Lamb Cutlets with Lentil & Feta Salad

Lamb Cutlets with Lentil & Feta Salad

 

Serving Size : 4

Categories : lamb

Start to Finish Time: "0:20"

T(cook time):  "0:15"

 

Amount Measure Ingredient -- Preparation Method

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300 grams frozen peas -- (10 oz)

820 grams green lentils -- (2 x 410 g can) rinsed and drained

4 tablespoons white wine vinegar

2 tablespoons caster sugar

1 small bunch mint -- roughly chopped

200 grams feta cheese -- reduced fat crumbled

8 lamb cutlets

1 teaspoon olive oil

 

Cook peas in boiling water for 3-4 mins until just tender, then drain.

 

Mix with the lentils, vinegar, sugar and mint, and 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.

 

 

Per Serving (excluding unknown items): 506 Calories; 24g Fat (43.5% calories from fat); 57g Protein; 13g Carbohydrate; 4g Dietary Fiber; 192mg Cholesterol; 790mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : TRY IT WITH COUSCOUS

LAMB WITH GREEK SALAD

Put 200 grams couscous in a heatproof bowl, pour over 300 ml 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 1/2 diced cucumber a handful of chopped sun-blush tomatoes, a few black olives and the vinegar, sugar, mint as before.