Oat-crusted lamb cutlets with spiced lentils
Nutrition Info.(per serve)
- 1/2 cup rolled oatsoatmeal uncookedX
- 2 teaspoons dried rosemary
- 1 teaspoon garam masala
- 8 lamb cutlets, trimmed
- 2 tablespoons mint jelly
- salad greens to serve
- Spiced lentils
- vegetable oil spray
- 1 onion, sliced
- 1 teaspoon extra garam masala
- 1 carrot, finely chopped
- 1 tablespoon tomato paste
- 400g can brown lentils, drained and rinsed
- juice of 1 lemon
- 1/3 cup chopped flat-leaf parsley
Total fat 11.6g
Saturated fat 4.4g
Dietary fibre 5g
1 Preheat oven to 200°C. Line a baking tray with baking paper.
2 Pulse the oats, rosemary and 1 teaspoon garam masala in a food processor until it’s the texture of fine breadcrumbs. Place on a plate.
3 Use a pastry brush to coat both sides of the cutlets with mint jelly. Press cutlets into the oat crumbs to coat. Place on a baking tray and cook for 10–15 minutes until lamb is cooked (if crumbs are not golden, finish off for 1 minute each side in a hot frying pan lightly sprayed with vegetable oil spray).
4 Meanwhile, to make the spiced lentils, place a non-stick frying pan over a medium heat. Spray well with vegetable oil spray. Add onion and cook for 2–3 minutes. Add garam masala and cook for 1 minute. Add carrots, tomato paste and 1/2 cup water, stir to combine and simmer for 5 minutes. Add lentils and reduce heat to low. Cook for 2–3 minutes, until warmed through. Stir through lemon juice and parsley. Serve with the cutlets and salad.
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