Lamb & Lentil Salad with Lemony Yoghurt
This super easy, warm salad works equally well with lamb fillets, back straps or cutlets. If the garam masala doesn't appeal then substitute your favourite Indian or other spices.
Preparation time: 15 minutes + Cooking time: 15 minutes
Serves 2 (double the quantities for 4)
You need
300 - 400 g (10 - 14 oz) lamb fillets
1 clove garlic, peeled
1 lemon, grated and juiced
1/2 cup natural greek-style yoghurt
1 generous tsp garam masala
400g (15 oz) can brown lentils, drained and rinsed well
2 handfuls of baby spinach leaves, rinsed
8 - 10 cherry tomatoes, rinsed and halved
olive oil
sea salt
freshly ground black pepper
To Cook
Using a mortar and pestle, pound the garlic and grated lemon rind together with a good pinch of sea salt until the garlic turns to a pulp. Add a good tablespoon of olive oil and combine well. Using your hands, rub the oil mixture over the lamb fillets and leave them to marinate (any time from 30 minutes to several hours is fine).
Place the yoghurt in a small bowl and add a tsp of lemon juice. Taste and add extra lemon juice if required. Set aside.
Cook lamb on a pre-heated BBQ or grill pan until cooked to your liking (roughly 5 minutes on each side depending on how you like it cooked).
While the lamb is cooking, heat a tbsp of olive oil in a frying pan over medium heat. Add the garam masala and cook for a minute (give or take) until the spice releases it's aroma. Add the spinach leaves and stir until they begin to wilt, then add the lentils and stir until well heated. Remove the pan from the heat, add the tomatoes and a bare tbsp of lemon juice and stir them through the lentil mixture. Taste and season well with the salt and pepper.
Place the lentil salad on serving dishes and top with the lamb fillets (sliced if desired), a dollop of the lemon yoghurt and a twist of black pepper.
