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

Nutrition per serving

  • kcal 716
  • fat 43g
  • saturates 22g
  • carbs 33g
  • sugars 12g
  • fibre 7g
  • protein 52g
  • salt 3.38g


  • 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


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.


  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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