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Lamb cutlets with lentil & feta salad

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

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 716
  • Carbohydrates 33
  • Saturated Fat 22
  • Sugar 12
  • Protein 52
  • Fat 43
  • Fibre 7
  • Salt 3.38

Nutrition per serving

  • Calories 716
  • Carbohydrates 33
  • Saturated Fat 22
  • Sugar 12
  • Protein 52
  • Fat 43
  • Fibre 7
  • Salt 3.38

Ingredients

  • 300g frozen peas
  • 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

Tip

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.

Method

  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.

  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.

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