Lamb with lentil salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 35 G., saturated fats 10 G., proteins 35 G., carbohydrates 30 G., fiber 11 G., cholesterol 99 mg, sodium 647 mg, sugar 6 G.
Calories 570, total fat 35 G., saturated fats 10 G., proteins 35 G., carbohydrates 30 G., fiber 11 G., cholesterol 99 mg, sodium 647 mg, sugar 6 G.
This dish uses thin, natural lamb shoulder patties. The meat is rubbed with olive oil, salt, black pepper, and dried mint and pan-fried for a few minutes until golden brown and juicy and tender. Serve drizzled with yogurt sauce and accompanied by a healthy salad of canned lentils, tomatoes, cucumbers, fresh herbs, and pita chips. The refreshing citrus-mint flavor of the sauce perfectly complements both the lentils and the fatty lamb.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup plain Greek yogurt, 2% fat
- Grated zest and juice of 1 lemon
- 1 and 1/4 teaspoons dried mint
- 1/4 cup extra-virgin olive oil
- 1 small shallot, thinly sliced
- 1 can (425 g) canned lentils, rinsed
- 1 cup cherry tomatoes, halved
- 3 cucumbers, thinly sliced
- 0.5 cup fresh parsley and/or mint, torn
- 1.5 cups pita chips, broken into pieces
- 4 natural lamb shoulder cutlets, 1 cm thick (170-200 g each)
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Recipes with similar ingredients: yogurt, lemon, mint, shallots, lentils, cherry tomatoes, cucumbers, parsley, pita chips, lamb
Cooking the dish according to the recipe:
- In a small bowl, combine yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each lemon zest, dried mint, salt, and a pinch of freshly ground black pepper. Set aside.
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the shallots and cook, stirring, until tender, about 4 minutes. Add the lentils and cook until heated through, about 1 minute. Transfer to a large bowl and toss with the remaining lemon zest and juice, cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons olive oil, 1/2 teaspoon salt, and freshly ground black pepper to taste.
- Wipe out the skillet and return to high heat. Season the lamb with salt and black pepper and rub the entire surface with the remaining 1 tablespoon olive oil and 1 teaspoon dried mint. Place 2 patties in the skillet and cook, turning once, until well-browned, 4-7 minutes. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining 2 patties.
- Divide the lamb cutlets among plates. Serve with lentil salad and yogurt sauce.
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