Lamb With Warm Lentil Salad

Lamb cutlets can be pricey, so make the most of them by serving them with this beautiful lentil salad.

The ingredient of Lamb With Warm Lentil Salad

• 200g punnet grape tomatoes
• 2 teaspoons olive oil
• 1 brown onion halved finely chopped
• 2 garlic cloves crushed
• 1 4 teaspoon cayenne pepper
• 150g cup mushrooms thickly sliced
• 400g can brown lentils rinsed drained
• 1 tablespoon balsamic vinegar
• 40g baby spinach leaves
• 12 about 975g lamb cutlets excess fat trimmed

The Instruction of lamb with warm lentil salad

• cut a small slit in each tomato heat half the oil in a large non stick frying pan over medium heat add the onion and cook stirring occasionally for 5 minutes or until soft add the garlic and cayenne pepper and cook stirring for 30 seconds or until aromatic
• add the mushroom and tomatoes and cook stirring occasionally for 5 minutes or until mushroom and tomatoes soften add the lentils and vinegar and cook tossing gently for 2 minutes or until heated through transfer to a large heatproof bowl add the spinach and gently stir until just combined
• wipe the pan clean with paper towel heat the remaining oil in the pan over medium high heat add the lamb and cook for 3 minutes each side for medium or until cooked to your liking transfer to a plate and cover with foil set aside for 5 minutes to rest
• divide the lentil salad among serving plates and top with the lamb cutlets serve immediately

Nutritions of Lamb With Warm Lentil Salad

calories: 267 68 calories
calories: 6 5 grams fat
calories: 1 5 grams saturated fat
calories: 15 grams carbohydrates
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calories: 29 grams protein
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