Name: Lamb cutlets with lentil & feta salad
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Greek
Ingredients: 300g frozen pea; 2 x 410g/14oz cans green lentil rinsed and drained; 4 tbsp white wine vinegar; 2 tbsp caster sugar; 1 small bunch mint roughly chopped; 200g pack reduced-fat feta cheese crumbled; 8 lamb cutlets; 1 tsp olive oil

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Lamb cutlets with lentil & feta salad

Lamb cutlets with lentil & feta salad

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.8 out of 5.17 ratingsRate

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Impressive looking, but simple to prepare, this lamb cutlet dish is perfect for a speedy mid-week supper party

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

300g frozen pea
2 x 410g/14oz cans green lentil

rinsed and drained
4 tbsp white wine vinegar
2 tbsp caster sugar
1 small bunch mint

roughly chopped
200g pack reduced-fat feta cheese

crumbled
8 lamb cutlets
1 tsp olive oil

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Nutrition: per serving

kcal716
fat43g
saturates22g
carbs33g
sugars12g
fibre7g
protein52g
salt3.38g

Method

step 1

Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
step 2

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.

RECIPE TIPS

LAMB WITH GREEK SALAD COUSCOUS

Put 200g couscous in a heatproof bowl, pour over 300ml 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 ½ diced cucumber, a handful chopped sun-blush tomatoes, a few black olives, and the vinegar, sugar, mint and feta as before.

Recipe from Good Food magazine, March 2008

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A star rating of 4.8 out of 5.17 ratings

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