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Lamb, edamame and lentil salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Hearty salad with lamb, creamy ricotta, lentils, tomato, and edamame for a nutritious and flavorful meal.
Ingredients:
  • 110g (1/2 cup) French green lentils, rinsed
  • 1/2 small red onion, finely chopped
  • 3 vine-ripened tomatoes, deseeded, diced
  • 2 tsp balsamic vinegar
  • 9.20 gm extra virgin olive oil
  • 250g frozen edamame
  • 150g sugar snap peas, trimmed, halved
  • 125.00 ml fresh continental parsley leaves
  • 400g lamb backstrap
  • 80g thinly sliced sourdough baguette, toasted
  • 85g (1/3 cup) fresh ricotta
Instructions:
  • Simmer lentils in boiling water until perfectly tender, about 20 minutes. Drain well.
  • In a bowl, combine the onion, tomato, vinegar, and oil. Mix in the warm lentils and let sit for 10 minutes.
  • Boil edamame and sugar snap peas until tender. Drain and let cool slightly. Remove edamame beans from pods, discard pods, then add edamame, sugar snap peas, and parsley to the lentil mixture.
  • Preheat a non-stick frying pan over high heat and spritz with olive oil. Sear the lamb for 3-4 minutes per side for medium doneness or to your preference. Place on a plate, tent loosely with foil, and let it rest for 3 minutes.
  • Spread a generous layer of creamy ricotta on the baguettes. Thinly slice the tender lamb and distribute it evenly among the plates over the flavorful lentil mixture. Serve with a side of crunchy crostini for added texture.

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