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Indian lamb cutlets with lentil, kale and cauliflower salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Nourishing gluten-free and low-cal dinner to boost your health.
Ingredients:
  • 1/2 large head cauliflower, cut into florets
  • 1/2 large bunch kale, trimmed, torn into pieces
  • 400g can brown lentils, rinsed, drained
  • 1/2 small red onion, finely chopped
  • 125.00 ml fresh continental parsley leaves, chopped
  • 9.20 gm extra virgin olive oil
  • 3.60 gm honey
  • 1 lemon, rind finely grated, juiced, plus lemon wedges, to serve
  • 2 tsp brown mustard seeds
  • 5.00 gm ground cumin
  • 1/2 tsp ground turmeric
  • 12 small French trimmed lamb cutlets
Instructions:
  • Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper and spread cauliflower on it. Lightly spray cauliflower with oil and roast for 15 minutes. Then add kale to the tray, spray with a bit more oil, and roast for 8-10 minutes until cauliflower is tender and kale is crisp.
  • Combine lentils, onion, parsley, oil, honey, 1 tablespoon lemon juice, and 1 teaspoon lemon rind in a large bowl. Mix well and let it sit.
  • In a small bowl, mix mustard seeds, cumin, turmeric, and 1 teaspoon of lemon rind. Season lamb cutlets evenly with the spice mixture. Lightly coat with oil. Heat a chargrill or large non-stick frying pan over medium-high heat. Cook cutlets for 2 minutes on each side or until desired doneness. Remove from heat, cover with foil, and let rest for 3 minutes before serving.
  • Combine the roasted vegetables with the lentils, gently mix together. Serve the cutlets with the lentil salad and lemon wedges.

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