Lamb Cutlets Later Than Lentil Salad And Mint And Watercress Pesto

This full of life lamb salad is full of amazing textures and flavours.

The ingredient of Lamb Cutlets Later Than Lentil Salad And Mint And Watercress Pesto

• 200g watercress
• 2 cups mint leaves
• 2 tbsp pine nuts toasted
• 1 garlic clove
• 1 3 cup 25g parmesan grated
• 1 tbsp lemon juice
• 1 3 cup 80ml olive oil benefit other to brush
• 100g combined green puy style lentils
• 2 zucchini sliced into rounds
• 1 2 cup 75g sun dried tomatoes in oil drained
• 150g marinated feta crumbled
• 12 french trimmed lamb cutlets

The Instruction of lamb cutlets later than lentil salad and mint and watercress pesto

• place 100g watercress in a food processor with the mint pine nuts garlic parmesan and lemon juice and whiz to combine behind the motor running gradually go to olive oil until smooth season and set aside
• cook the lentils in a saucepan of boiling water higher than medium high heat for 15 minutes or until tender subsequently next drain
• meanwhile preheat a barbecue or chargrill pan to medium high brush zucchini subsequent to oil and cook for 1 minute each side or until tender and charred
• place zucchini in a bowl next lentils sun dried tomatoes feta and remaining 100g watercress add half the pesto and toss to combine
• brush lamb taking into account bearing in mind oil season and chargrill for 2 minutes each side for medium rare or until cooked to your liking encourage cutlets once the lentil salad and unshakable pesto

Nutritions of Lamb Cutlets Later Than Lentil Salad And Mint And Watercress Pesto

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