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Lamb cutlets with lentil and feta

Easy Food Recipes and Cooking - Lamb cutlets with lentil and feta

Lamb cutlets with lentil and feta

Serves 4
300g frozen peas
500g Puy lentils, cooked
4 tbsp white wine vinegar
2 tbsp caster sugar
1 small bunch mint, roughly chopped
200g pack reduced-fat feta, crumbled
8 lamb cutlets
1 tsp olive oil


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.

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. Serve the salad topped with two cutlets each.