Grilled lamb with lentil and mint salad
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Time to make:
$7.20 per serve
(at time of publication)
Full ingredients list:
3 medium carrots, diced
250g (about 2 cups) pumpkin, diced into 2cm pieces
2 medium red capsicums, roughly chopped
2 x 400g cans no-added-salt lentils, rinsed, drained
1 cup mint leaves, roughly torn
2 cups baby rocket
1–2 tablespoons lemon juice
400g lean lamb leg steaks
100g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line a large baking tray with baking paper. Place carrots, pumpkin and capsicum on tray and roast for 25 minutes, or until tender.
Step 2Meanwhile, combine lentils, mint leaves, rocket and lemon juice in a salad bowl. Set aside.
Step 3Preheat barbecue or grill pan to high heat. Grill lamb steaks for 3–5 minutes for medium-rare, or until done to your liking. Cover with foil and set aside to rest.
Step 4Add roast vegetables to the lentil salad and toss to combine. Stir through feta. Divide salad among 4 serving plates.
Step 5Slice lamb into thick slices; top lentil salad with lamb and serve.
About this recipe
First published: March 2016