Name: Lamb cutlets with lentil salad and mint and watercress pesto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 200g watercress; 500.00 ml mint leaves; 40.00 ml pine nuts, toasted; 1 garlic clove; 25g parmesan; 21.00 gm lemon juice; 80ml olive oil; 100g whole green Puy-style lentils; 2 zucchini, sliced into rounds; 75g sun-dried tomato; 150g marinated feta, crumbled; 12 French-trimmed lamb cutlets

Lamb cutlets with lentil salad and mint and watercress pesto

0 Likes

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Colorful lamb salad bursting with diverse textures and flavors.

Ingredients:

200g watercress
500.00 ml mint leaves
40.00 ml pine nuts, toasted
1 garlic clove
25g parmesan
80ml olive oil
100g whole green Puy-style lentils
2 zucchini, sliced into rounds
75g sun-dried tomato
150g marinated feta, crumbled
12 French-trimmed lamb cutlets

Instructions:

In a food processor, blend 100g watercress with mint, pine nuts, garlic, parmesan, and lemon juice until smooth. While blending, slowly pour in olive oil until well combined. Season to taste and set aside.
Simmer lentils in boiling water until tender, about 15 minutes, then drain.
Preheat a barbecue or chargrill pan to medium-high. Brush the zucchini slices with oil and cook for 1 minute on each side until tender and charred.
Combine zucchini, lentils, sun-dried tomatoes, feta, and remaining 100g watercress in a bowl. Drizzle half of the pesto over the ingredients and mix well.
Coat lamb in oil and season. Grill both sides for 2 minutes until medium-rare or to your preference. Serve with lentil salad and extra pesto on the side.

We use cookies

Similar Recipes

Lamb with pumpkin and lentil winter salad

Pistachio dukkah lamb cutlets with lentil and haloumi salad

Moroccan spiced lamb cutlets with lentil-chickpea salad

Indian lamb cutlets with lentil, kale and cauliflower salad

Lamb cutlets and lentil salad with harissa