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Lamb cutlets with lentil & feta salad

Lamb cutlets with lentil & feta salad

Name: Lamb cutlets with lentil & feta salad
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Greek
Ingredients: 300g frozen pea; 2 x 410g/14oz cans green lentil rinsed and drained; 4 tbsp white wine vinegar; 2 tbsp caster sugar; 1 small bunch mint roughly chopped; 200g pack reduced-fat feta cheese crumbled; 8 lamb cutlets; 1 tsp olive oil

Good Food team

A star rating of 4.8 out of 5.17 ratingsRate

17 comments

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Preparation and cooking time
- Prep:5 mins
- Cook:15 mins
Easy
Serves 4

Impressive looking, but simple to prepare, this lamb cutlet dish is perfect for a speedy mid-week supper party

Easily doubled
Easily halved

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300g frozen pea
2 x 410g/14oz cans green lentil
rinsed and drained
4 tbsp white wine vinegar
2 tbsp caster sugar
1 small bunch mint
roughly chopped
200g pack reduced-fat feta cheese
crumbled
8 lamb cutlets
1 tsp olive oil

Nutrition: per serving

kcal716
fat43g
saturates22g
carbs33g
sugars12g
fibre7g
protein52g
salt3.38g

Method

step 1
Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
step 2
Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets per person.

RECIPE TIPS

LAMB WITH GREEK SALAD COUSCOUS

Put 200g couscous in a heatproof bowl, pour over 300ml hot veg stock and cover for 5 mins. Cook the lamb as before. When the couscous is fluffy and has absorbed all the liquid, stir in ½ diced cucumber, a handful chopped sun-blush tomatoes, a few black olives, and the vinegar, sugar, mint and feta as before.

Recipe from Good Food magazine, March 2008

Comments, questions and tips (17)

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Overall rating

A star rating of 4.8 out of 5.17 ratings

jcms1978

11 months ago

VERY NICE I USED MINT SAUCE AND OMITTED THE SUGAR BECAUSE IT IS ALREADY INCLUDED IN THE SAUCE, ADDED HALF A RED ONION AND A FEW TOMATOES TO BRIGHTEN IT UP. I HEATED THE LENTILS SLIGHTLY USED A GOOD QUALITY APPLE CIDER VINEGAR (A LITTLE LESS THAN THE RECIPE SAID) BECAUSE THAT WHAT I HAD. I USED LEFT…

Samantha Ali 1

4 years ago

A star rating of 5 out of 5.

This was a fabulous meal. I didn’t have cutlets so I used lamb steaks. I used 1tbs each of vinegar and rice wine. Didn’t have a hot pan so I used my stove top griddle. In addition to mint, I also added fresh thyme and basil. The herbs really made this salad magnificent.

EJM1

6 years ago

A star rating of 5 out of 5.

This is a simple but elegant looking dish. I don’t do this with cutlets but with lamb steak. I have also done it with beef rump and venison sausages. Added some halved cherry tomatoes for a bit of colour.

carolriley

7 years ago

A star rating of 5 out of 5.

I often make this, but more often than not I just use some leftover mint sauce as that is all the other ingredients are and saves the faff

JoanneLovesToCook

8 years ago

A star rating of 5 out of 5.

This is just scrummy! I make it using low fat feta and Lamb Steaks to knock the calories & Sat Fat down but I don't think this takes anything away from it at all. There are only two of us but I still make the full salad then we can both take it for lunch the next day. Oh and if you have time…