 |
 |
|
cooking: 55 minutes
preparation: 1 hour
serves: 4
vegetarian: No
|
|
|
|
|
|
|
![]() |
|
|
Beluga Lentils with Spiced Lamb Cutlets |
|
|
![]() |
|
|
Try our fantastic Black Beluga Lentils in this recipes for tasty and flavoursome Lamb Cutlets. |
|
|
|
|
|
|
|
|
|
|
|
Ingredients:
2 red onions, finely sliced
4 garlic cloves, left whole
* 200g Merchant Gourmet Black Beluga Lentils, soaked in a bowl of water for 1 hour
sprig of thyme
8 lamb cutlets, French trimmed
sea salt and ground black pepper
4 teaspoons ground cumin
extra virgin olive oil
4 sprigs of thyme
2 red chillis, deseeded and finely chopped
8 baby plum tomatoes, halved
2 handfuls of coriander, roughly chopped
juice of 2 lemons
small tub of houmous or crème fraiche
|
|
|
|
|
|
|
|
|
|
|
|
HOW TO COOK IT |
|
|
|
1. Heat a pan with olive oil, add the onions and garlic and cook for 3-4 minutes or until just soft. Add the Merchant Gourmet Black Beluga Lentils, thyme and cover with water. Bring to the boil and simmer for 40 minutes, stirring occasionally. Drain.
2. Meanwhile, lightly flatten the lamb cutlets with the palm of your hand and rub them with the cumin, sea salt and freshly ground black pepper.
3. Heat a griddle pan until smoking. Add the cutlets and cook for 4-5 minutes or until browned on each side. Set aside in a warm place. Add the halved tomatoes, coriander and chillies to the pan and stir for 1 minute, then add the Black Beluga Lentils and the coriander. Add a good glug of olive oil and the juice from the lemons. Season well.
4. Serve the lentils with the lamb on top with followed by a generous spoonful of houmous or crème fraiche. Dust with ground cumin. |
|
|
|
|
|
| |
|
