Ready to serve in less than 30 minutes, this lamb dish is perfect for those days when you're short on time. Served with a lentil salad, this recipe is a hearty winner.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
12 Coles Australian Lamb Cutlets
2 tbsp olive oil
300g Coles Bakery Rustic Baguette, cut into 3cm-thick slices
6 yellow squash, thinly sliced
2 x 400g can lentils, rinsed, drained
2 tsp curry powder
1 1/2 cup coriander leaves
100g Coles Australian Style Fetta, crumbled
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a chargrill plate on high. Combine the lamb cutlets and half the oil in a large bowl. Season. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 2
Meanwhile, cook the bread on the chargrill for 1 min each side or until lightly charred.
Step 3
Heat the remaining oil in a large saucepan over medium heat. Add the squash and cook, stirring, for 3 mins or until just tender. Add the lentils and curry powder and cook for 1-2 mins or until fragrant and heated through. Remove from heat. Stir in the coriander and fetta.
300g Coles Bakery Rustic Baguette, cut into 3cm-thick slices
6 yellow squash, thinly sliced
2 x 400g can lentils, rinsed, drained
2 tsp curry powder
1 1/2 cup coriander leaves
100g Coles Australian Style Fetta, crumbled
Description
Ready to serve in less than 30 minutes, this lamb dish is perfect for those days when you're short on time. Served with a lentil salad, this recipe is a hearty winner.
Method
Step 1
Preheat a chargrill plate on high. Combine the lamb cutlets and half the oil in a large bowl. Season. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 2
Meanwhile, cook the bread on the chargrill for 1 min each side or until lightly charred.
Step 3
Heat the remaining oil in a large saucepan over medium heat. Add the squash and cook, stirring, for 3 mins or until just tender. Add the lentils and curry powder and cook for 1-2 mins or until fragrant and heated through. Remove from heat. Stir in the coriander and fetta.
