Moroccan spiced lamb cutlets with lentil-chickpea salad

Cooking Salads Moroccan spiced lamb cutlets with lentil-chickpea salad

Get a taste of Morocco with these spiced lamb cutlets and lentil-chickpea salad created by Curtis Stone.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. In a large saucepan, bring 3 cups of water to a boil over high heat. Add the lentils. Reduce the heat to medium-low, cover, and simmer for about 25 minutes, or until the lentils are just tender. Drain well. Arrange the lentils over large baking tray to cool completely.
  2. In a small bowl, mix all the dry spices together. Place the cutlets on a baking tray and coat with 2 tablespoons of the oil. Coat both sides of the cutlets with the spice mixture. Set aside to marinate while you prepare the barbecue for medium-high heat.
  3. In a large bowl, toss the lentils, chickpeas, celery, carrot, capsicum, spring onions, mint, parsley, garlic, and lemon zest. Add the lemon juice and remaining 1/4 cup oil and toss to coat. Season the salad to taste with salt and pepper.
  4. Barbecue the cutlets for about 3 minutes per side, or until nicely charred on the outside and the internal temperature of the cutlets is 50C for medium-rare doneness. Set the cutlets aside to rest for 3 minutes. Arrange the mixed greens on a platter and spoon the lentil salad over. Serve with the cutlets.

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1 cup dried whole green lentils
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp ground allspice
1/2 tsp ground cardamom
1/2 tsp ground cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp ground ginger
12 Coles Australian lamb cutlets, frenched or trimmed
2 tbsp olive oil, plus 1/4 cup extra-virgin olive oil
400g can chickpeas, drained, rinsed, patted dry
1 celery stalk, cut into 1.5cm dice
1 medium carrot, peeled, cut into 1.5cm dice
1/2 medium red capsicum, cut into 1.5cm dice
2/3 cup thinly sliced spring onions
1/2 cup fresh mint leaves, lightly packed, finely chopped
1/2 cup flat-leaf parsley leaves, lightly packed, finely chopped
1 clove garlic, crushed
1 tsp lemon zest, grated finely
1/3 cup fresh lemon juice

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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