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.

Recipe «Moroccan spiced lamb cutlets with lentil-chickpea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.