Lamb with lentil salad
Savor the exquisite blend of succulent lamb and earthy lentils in this delectable salad recipe. Perfect for those seeking a flavorful culinary experience.
Ingredients:
- 1/2 cup 2% plain Greek yogurt
- Grated zest and juice of 1 lemon
- 1 1/4 teaspoons dried mint
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 small shallot, thinly sliced
- 1 15-ounce can lentils, drained and rinsed
- 1 cup cherry tomatoes, halved
- 3 Persian cucumbers, thinly sliced
- 1/2 cup packed fresh parsley and/or mint, torn
- 1 1/2 cups pita chips, broken into small pieces
- 4 1/2-inch-thick lamb shoulder chops (6 to 200g each)
Instructions:
- Mix together the yogurt, 1 tablespoon of lemon juice, 1/4 teaspoon of lemon zest, dried mint, salt, and a bit of pepper in a small bowl. Keep it aside.
- In a large nonstick skillet, warm up 1 tablespoon of olive oil over medium-high heat. Add the shallot and sauté until soft, approximately 4 minutes. Add the lentils and cook until they are heated through, about 1 minute. Transfer everything to a larger bowl and sprinkle with the rest of the lemon zest and juice, along with cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a sprinkle of pepper.
- Clean the skillet and heat it over high heat. Season the lamb chops with salt, pepper, 1 tablespoon of olive oil, and 1 teaspoon of dried mint. Place 2 chops in the skillet and cook until nicely browned on both sides, around 4 to 7 minutes. Move them to a plate and cover with foil to keep warm. Repeat the process with the other 2 chops.
- Arrange the lamb chops on plates. Serve with the lentil salad and the yogurt dressing.
Summary:
- Calories: 3424 kcal
- Fat: 224 g
- Protein: 187 g
- Carbs: 176 g
- Potassium: 4773 mg
- Magnesium: 478 mg