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
1½ 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.
