Marinated Lamb with Warm Lentil Salad
Lemon and thyme-marinated lamb steaks served with a warm lentil, new potato and spinach salad, finished with a tangy Dijon dressing.
Ingredients
- 4 lean boneless lamb leg steaks (400g), trimmed of fat
- 2 teaspoon rapeseed oil
- zest and juice of 1 small lemon
- ¼ teaspoon ground cumin, optional
- 2 tablespoons freshly chopped thyme leaves
For the warm lentil salad:
- 1 x 400g can brown or green lentils in water,, drained and rinsed
- 200g small new potatoes,, quartered
- 1 x 100g bag baby spinach leaves
- ½ small red onion,, peeled and finely chopped
- Small handful freshly chopped parsley
For the dressing:
- 2 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
Method
- In a shallow bowl put the oil, lemon zest and juice, cumin (if used) and thyme leaves, season and gently mix. Add the lamb, coat in the marinade on both sides, cover and set aside for 20 minutes, or if time allows 1-2 hours in the fridge.
- Meanwhile, cook the potatoes in a large pan of boiling water for 15-20 minutes, drain and transfer to a large bowl.
- Heat a non-stick frying pan or preheat a grill to moderate and cook the steaks for 6-8 minutes on each side. Transfer the lamb to a warm plate to rest for 3-4 minutes.
- Meanwhile, add the remaining salad ingredients to the potatoes. In a small clean jar or bowl, combine the dressing ingredients together and pour over the salad.
- Spoon the salad onto serving plates and serve with the lamb.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 351kcal18% | 12g17% | 3.9g20% | 2g2% | 0.53g9% |
| Carbs | Fibre | Protein |
|---|---|---|
| 19g7% | 6.2g26% | 37g74% |
