Given the choice I am sure everyone in my family would be able to eat at least 4 or 5 lamb cutlets at a go. However they are expensive and we just don't need to be eating such large amounts of protein at the expense of vegetables and pulses. Lentils are a great way to balance out the proportion of meat to non-meat on your plate. This is a delicious quick dinner and if you are having vegetarian guests you can increase the lentil salad size. While you are prepping dinner you can add another tin of lentils and increase the quantities of tomatoes, cucumbers and feta and prepare a quick lentil salad for lunch the next day.
Lamb with lentils, feta and mint
250g punnet cherry tomatoes
2 tab olive oil
12 kalamata olives, pitted
12 lamb cutlets, frenched
1 tablespoon chopped rosemary
400g can lentils, rinsed, drained
1 lebanese cucumber diced
1 tablespoon lemon juice
50g sheeps' milk feta, crumbled
2 tablespoons mint leaves
200g baby spinach
Preheat the oven to 220C.
Toss tomatoes in 2 teaspoons oil, season and place on a baking tray. Roast for 15 minutes until soft.
Meanwhile, rub lamb with rosemary and 2 teaspoons oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.
Rest the lamb, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes. Drain lentils and toss with diced cucumber, lemon juice and remaining tablespoon of oil. Season.
To serve, place baby spinach on platter, scatter lentils on top, top with slices of lamb and scatter with feta, tomatoes, olives and fresh mint.
405 (1704 kJ)