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Lamb with lentil and mint salad

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • 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 rocket leaves
  • 400g lamb leg steaks
  • 100g reduced-salt feta, crumbled
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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