Name: Lamb with lentil salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 12 Lamb Cutlets; 36.40 gm olive oil; 300g Rustic Baguette, cut into 3cm-thick slices; 6 yellow squash, thinly sliced; 2 x 400g can lentils, rinsed, drained; 5.00 gm curry powder; 375.00 ml coriander leaves; 100g Australian Style Fetta, crumbled

Lamb with lentil salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Whip up a protein-packed lamb & lentil salad for a nutritious meal.

Ingredients:

12 Lamb Cutlets
300g Rustic Baguette, cut into 3cm-thick slices
6 yellow squash, thinly sliced
2 x 400g can lentils, rinsed, drained
5.00 gm curry powder
375.00 ml coriander leaves
100g Australian Style Fetta, crumbled

Instructions:

Heat a chargrill plate on high. Toss lamb cutlets with half of the oil in a large bowl, then season. Grill lamb for 2 minutes on each side for medium doneness. Remove from heat, cover with foil, and let rest for 5 minutes before serving.
Grill the bread on the chargrill for about 1 minute per side, or until nicely charred.
In a large saucepan over medium heat, heat the rest of the oil. Sauté the squash for 3 minutes until just tender, then add the lentils and curry powder. Cook for another 1-2 minutes until fragrant. Take off the heat and mix in the coriander and feta.
Plate the lamb alongside the lentil salad and bread.

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