Lamb Cutlets With Red Lentils Ginger Coriander And Mint Recipes

MARINATED LAMB CUTLETS

Steps:

• Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
• Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
• Season with pepper and garnish with chopped parsley.

LAMB CUTLETS WITH LENTIL & FETA SALAD

Steps:

• 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.
• 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. Divide the salad between four bowls, then top with a couple of cutlets per person.

CORIANDER-CRUSTED LAMB CHOPS

Steps:

• Trim fat from chops and place them on a flat plate.
• Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
• Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
• Allow the chops to rest 5 minutes before serving.

LAMB MINT & CORIANDER CURRY

Steps:

• cube lamb and cut off any fat.
• Put the lamb, onions, garlic, ginger, tumeric and chicken stock in a heavy based saucepan over meium heat.
• Bring to simmer reduce to low heat and cover for 2 hours.
• Place the coriander, mint, chillies, lemon juice and 2 tablespoon of the cooking fluid into a food processor.
• Process to fine consistency.
• Add to curry 5 mins before serving.
• Salt and pepper to taste.
• Please note de-seed the chillies if you do not want the curry to be too hot otherwise leave them inches.

LENTIL-AND-MINT SALAD

Steps:

• Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
• Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.

LAMB CUTLETS WITH RED LENTILS, GINGER, CORIANDER AND MINT

Steps:

• To Cooks the lentils:.
• Heat oil in saucepan.
• Fry onion, garlic and all the spices until onion is soft.
• Add lentils and water and bring to boil.
• Reduce heat and simmer for 30-40 minutes. Stir occasionally until lentils start to "mush".
• Add more water if necessary.
• Remove from heat and stir through mint and coriander leaves.
• To Cook Lamb:.
• Place cutlets in dish. Mix curry, mint, yoghurt, brown sugar and pout over lamb.
• Marinate lamb for 2 hours or overnight.
• Preheat oven to 220 degrees celcius and bake cutlets for 15-20 minutes (medium to welldone).
• To Serve:.
• Spoon lentils into centre of plate and top with lamb cutlets with a dollop of extra yoghurt, spinach leaves and mint on top.