Lamb cutlets with lentils and feta recipe

  • Serves 4
  • 10mins to prepare, 30mins to marinade and 6mins to cook
  • 1100 calories / serving
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Mix together the balsamic, 2tbsp of the olive oil and the chopped rosemary in a non-metallic bowl, add the lamb cutlets, turning them to coat with the marinade and leave for 20-30 minutes. Meanwhile, cook the broad beans for 4-5 minutes in boiling water and then take off the outer skin.

Place the broad beans in a bowl with the spring onions, lentils, and cubed feta. Whisk the remaining olive oil with the white wine vinegar and honey and stir in the mint. Toss the dressing into the lentil salad. Grill the lamb cutlets for 2-3 minutes on each side and serve with the lentil salad.

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  • Ingredients

  • 8 lamb cutlets
  • 4tbsp balsamic vinegar
  • 4tbsp olive oil
  • 1tsp chopped rosemary
  • 150g (5oz) broad beans
  • 6 spring onions, trimmed and sliced
  • 390g Tesco green lentils in water, drained and rinsed
  • 175g feta, cut into cubes
  • 1tbsp white wine vinegar
  • 1tsp honey
  • 3tbsp chopped mint
  • Energy 4555kj 1100kcal 55%
  • Fat 93g 133%
  • Saturates 44g 275%
  • Sugars 6g 7%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 20.3g Protein 45.1g Fibre 6.9g


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