Quality protein from the lamb with plenty of flavour from the spice, this meal went down a treat.
Oat-crusted lamb Cutlets with Spiced Lentils
Quality protein from the lamb with plenty of flavour from the spice, this meal went down a treat.
Servings: 4
Ingredients
- ½ cup rolled oats
- 1 tsp garam masala
- 2 Tbsps. mint jelly
- spiced lentils
- 1 onion, sliced
- 1 carrot, finely chopped
- 400 g brown lentils, drained and rinsed
- 2 tsps. dried rosemary
- 8 lamb cutlets, trimmed
- salad greens to serve
- vegetable spray oil
- 1 Tbsp. tomato paste
- juice of 1 lemon
- ¼ cup chopped flat-leaf parsley
Instructions
- Preheat the oven 200℃/390℉. Line a baking tray with baking paper.
- Pulse the oats, rosemary and 1 teaspoon garam masala in a food processor until it's the texture of fine breadcrumbs. Place on a plate.
- Use a pastry brush to coat both sides of the cutlets with mint jelly. Press cutlets into the oat crumbs to coat. Place on a baking tray and cook for 10-15 minutes until lamb is cooked (if crumbs are not golden, finish off for 1 minute each side in a hot frying pan lightly sprayed with vegetable oil spray.)
- Meanwhile, to make the spiced lentils, place a non-stick frying pan over a medium heat. Spray well with vegetable oil spray. Add onion and cook for 2-3 minutes. Add garam masala and cook for 1 minute. Add lentils and reduce heat to low. Cook for 2-3 minutes, until warmed through. Stir through lemon juice and parsley. Serve with the cutlets and salad.
Notes
Charles, Jackie; (Aug 2007) 5 Ways With Oats in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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