Lamb Cutlets With Lentil Feta Salad Recipes

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LAMB WITH LENTIL SALAD



Lamb with Lentil Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 cup 2% plain Greek yogurt
Grated zest and juice of 1 lemon
1 1/4 teaspoons dried mint
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 small shallot, thinly sliced
1 15-ounce can lentils, drained and rinsed
1 cup cherry tomatoes, halved
3 Persian cucumbers, thinly sliced
1/2 cup packed fresh parsley and/or mint, torn
1 1/2 cups pita chips, broken into small pieces
4 1/2-inch-thick lamb shoulder chops (6 to 7 ounces each)

Steps:

  • Combine the yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each lemon zest, dried mint and salt, and a few grinds of pepper in a small bowl. Set aside.
  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook, stirring, until tender, about 4 minutes. Add the lentils and cook until warmed through, about 1 minute. Transfer to a large bowl and toss with the remaining lemon zest and juice, the cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.
  • Wipe out the skillet and return to high heat. Season the lamb chops with salt and pepper and rub all over with the remaining 1 tablespoon olive oil and 1 teaspoon dried mint. Add 2 chops to the skillet and cook, turning once, until well browned, 4 to 7 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 chops.
  • Divide the lamb chops among plates. Serve with the lentil salad and yogurt sauce.

Nutrition Facts : Calories 570, Fat 35 grams, SaturatedFat 10 grams, Cholesterol 99 milligrams, Sodium 647 milligrams, Carbohydrate 30 grams, Fiber 11 grams, Protein 35 grams, Sugar 6 grams

HARISSA LAMB & LENTIL SALAD WITH WHIPPED FETA



Harissa Lamb & Lentil Salad with Whipped Feta image

If you want, you can make this a veggie dish by roasting wedges of butternut squash in place of the lamb.

Provided by Donal Skehan

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

400 grams (14 ounces) ground lamb
1 teaspoon cumin seeds
1 tablespoon harissa paste
2 tablespoons chopped flat-leaf parsley
2 teaspoons olive oil
Half a 200-gram (7-ounce) bag sliced kale
2 tablespoons extra-virgin olive oil
Two 250-gram (9-ounce) packets cooked Puy lentils
Squeeze of lemon juice
150 grams (5 ounces) feta cheese, crumbled
150 grams (5 ounces) low-fat Greek yogurt

Steps:

  • In a bowl, mix the ground lamb with the cumin seeds and 2 teaspoons of the harissa paste and the parsley. Season well and shape into 12 small patties.
  • Heat the olive oil in a frying pan and fry the patties for 2 to 3 minutes on each side until golden and cooked through.
  • Meanwhile massage the kale with half the extra-virgin olive oil to soften it. Season with salt and pepper and tip into a bowl. Warm the lentils according to the packet instructions and add to the kale along with the rest of the extra-virgin olive oil, a squeeze of lemon juice and some seasoning.
  • Whip the feta and yogurt together with a fork or whisk until creamy. Swirl through the rest of the harissa and season with plenty of black pepper. Serve the lamb patties with the lentils and a dollop of the whipped feta.

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