Lamb Chops with Lentil, Pea and Feta Salad recipe
A fantastic way to prepare and serve new season lamb, this filling dish combines peas, lentils, mint and feta. Serve as a dinner party main course, or as a midweek supper.
Ingredients:
- 2 x 400g tins cooked green lentils, drained
- 8 lamb chops
- 300g frozen peas
- 200g feta cheese
- 4 tbsp. white wine vinegar
- 2 tbsp. caster sugar
- Small bunch fresh mint, leaves picked and finely chopped
- Salt and pepper
- Oil to fry
Method of Preparation:
Cook peas in boiling salted water until just tender. Drain. Combine with the lentils, vinegar, sugar, mint and salt and pepper. Crumble the feta cheese in and stir well.
Brush the lamb chops with oil. Season with salt and pepper. Grill on both sides for 4-5 minutes on each side. Serve in 4 bowls with the lentil and pea salad.
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| Conversions | |
|---|---|
| 400g | about 14 oz (14.1092 oz based on 0.035273 ounces in a gram) |
| 300g | about 11 oz (10.5819 oz based on 0.035273 ounces in a gram) |
| 200g | about 7 oz (7.0546 oz based on 0.035273 ounces in a gram) |
Data:
Published: March 19, 2012
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