Lamb with lentil and mint salad
Nutrition Info.(per serve)
3 carrots, diced
2 cups diced pumpkin, 2cm pieces
2 red capsicums, cut in chunks
2 cans lentils, no salt added, drained and rinsed
1 cup mint leaves, roughly torn
1 to 2 tablespoons lemon juice
2 cups rocketarugulaX leaves
400g lamb leg steaks
100g reduced-salt feta, crumbled
Total fat 14g
Saturated fat 7g
Dietary fibre 8g
1 Preheat oven to 200°C. Place carrots, pumpkin and capsicum on a baking dish and roast for 25 minutes, or until soft.
2 Meanwhile, combine lentils, feta, mint leaves and rocket in a bowl. Set aside.
3 Cook lamb steaks over a high heat for 3-5 minutes, until medium-rare. Set aside to rest and cover with foil.
4 When vegetables are cooked, remove from oven and add to lentil mixture. Stir through. Add feta. Arrange lentil salad on plates.
5 Slice lamb in thick slices and add to plates. Pour any meat juices over.