Lentil and Lamb Salad
Ingredients
Lentils - Red 125 ml
Pepper - Green 1
Tomato 1 lg
Onion - Spring 4
Cilantro 60 ml
Oil - Olive 30 ml
Mustard - Dijon 10 ml
Vinegar -Red Wine 10 ml
Salt and Pepper 1 to taste
Lamb - Shoulder Chops 250 g
Preparation
1. Rinse the lentils under water, Put in a pot with sufficient water to cover the lentils. Bring to a boil then cover the pot ans simmer testing occasionally. They should be done in about 10 minutes.
2. Core, seed, slice the chop the green pepper. Set aside.
3. Core, de seed, slice then chop the tomato.
4. Trim the ends off the green onion and slice finely.
5. Chop the cilantro
6. Trim the fat from the chops, the cut out the bones - you should be left with bide sized pieces of meat.
7. Put a fry pan on medium, add oil and when warm the lamb, cooking until well browned on each side and cooked through. Cut to bite sized if it is not already.
8. In a serving bowl add the oil, vinegar and mustard and whisk to make a dressing.
9. Add the cooked lentils (drain if necessary), vegetables and lamb to the serving bowl, mix well, salt an pepper to taste then sprinkle with cilantro.
2. Core, seed, slice the chop the green pepper. Set aside.
3. Core, de seed, slice then chop the tomato.
4. Trim the ends off the green onion and slice finely.
5. Chop the cilantro
6. Trim the fat from the chops, the cut out the bones - you should be left with bide sized pieces of meat.
7. Put a fry pan on medium, add oil and when warm the lamb, cooking until well browned on each side and cooked through. Cut to bite sized if it is not already.
8. In a serving bowl add the oil, vinegar and mustard and whisk to make a dressing.
9. Add the cooked lentils (drain if necessary), vegetables and lamb to the serving bowl, mix well, salt an pepper to taste then sprinkle with cilantro.
