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Spiced lamb cutlets with chunky veggie salad
Spiced lamb cutlets with chunky veggie salad
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Savour succulent lamb cutlets with roasted veggies and tangy dill yogurt.
Ingredients:
  • 2 bunches Dutch carrots, ends trimmed
  • 500g pkt Diced Butternut Pumpkin
  • 1 red onion, cut into wedges
  • 400g can lentils, rinsed, drained
  • 25g almond
  • 125.00 ml mint leaves
  • 1 lemon, zested, juiced
  • 200g Greek-style yoghurt
  • 40.00 ml finely chopped dill
  • 12 Lamb Cutlets
  • 2 tsp Moroccan seasoning
Instructions:
  • Preheat the oven to 200C. Line a baking tray with parchment paper. Spread carrot, pumpkin, and onion on the tray. Drizzle with 2 teaspoons of oil, season with salt and pepper. Roast for 20-25 minutes, turning the vegetables occasionally, until tender.
  • In a large bowl, mix together the lentils, almonds, and fresh mint. Drizzle the mixture with fresh lemon juice and the remaining oil, then season to taste.
  • In a small bowl, mix together the yogurt and dill, then season to taste.
  • Evenly coat lamb with fragrant Moroccan seasoning. Sear lamb in a hot frying pan for 2 minutes on each side for a perfect medium cook or adjust time to your preference. Rest the lamb on a plate, cover with foil, and let it sit for 5 minutes to allow the flavors to meld.
  • Combine the pumpkin mixture with the lentil mixture, toss well. Serve on plates, add lamb and yoghurt mixture on top, and finish with a sprinkle of lemon zest.

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