Tender, pan-seared lamb cutlets seasoned with aromatic spices, served over a hearty and nutritious warm lentil salad with fresh spinach and a zesty lemon dressing.
Zutaten
- 4 lamb cutlets (approx. 400g total)
- 250g cooked brown or green lentils
- 100g fresh spinach
- 1 medium carrot
- 1 celery stalk
- 1/2 red onion
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 30ml olive oil
- 1/2 lemon, for juice
- Salt and black pepper to taste
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Anleitung
- 1.Pat the lamb cutlets dry. In a small bowl, mix the cumin, coriander, paprika, salt, and pepper. Rub this spice blend generously over both sides of the lamb.
- 2.Finely dice the red onion, carrot, and celery. Mince the garlic.
- 3.Heat 15ml of olive oil in a large skillet over medium-high heat. Add the lamb cutlets and sear for 2-3 minutes per side for medium-rare, or adjust to your preferred doneness. Remove the lamb from the pan and set aside to rest.
- 4.Reduce the heat to medium and add the remaining 15ml of olive oil to the same skillet. Sauté the onion, carrot, and celery for 5-6 minutes until they begin to soften.
- 5.Add the minced garlic and cook for one more minute until fragrant. Stir in the cooked lentils and heat through for 2-3 minutes.
- 6.Remove the skillet from the heat. Fold in the fresh spinach until it just begins to wilt from the residual heat. Season the lentil mixture with salt, pepper, and a generous squeeze of lemon juice.
- 7.Divide the warm lentil salad between two plates. Top each plate with two rested lamb cutlets and serve immediately.
Nährwertinformationen
Warum dieses Rezept
This recipe is a protein powerhouse, combining lamb and lentils for muscle repair and growth. It's rich in iron, fiber for digestive health, and vitamins from the spinach, creating a perfectly balanced and nutrient-dense meal.
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