Recipe

Lamb, lentil and spinach salad

May 31, 2010 2:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Lamb, lentil and spinach salad
  • 2 tablespoon mild curry paste
  • 1/4 cup (60ml) olive oil
  • 600 gram lamb backstrap
  • 1/2 teaspoon salt
  • 1 (150g) brown onion, finely chopped
  • 1 (180g) carrot, finely chopped
  • 1 (100g) celery stalk, trimmed, finely chopped
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) chicken stock
  • 400 gram can brown lentils, rinsed, drained
  • 100 gram baby spinach leaves
  • 1/2 cup loosely packed coriander leaves

Method

Lamb, lentil and spinach salad
  • 1
    Combine one tbsp of curry paste and one tbsp of oil in a small bowl. Rub lamb with curry mixture then sprinkle with salt.
  • 2
    Cook lamb on heated oiled grill plate (or grill or barbecue) until browned and cooked as desired. Transfer to plate; cover, stand 5 minutes then slice thinly.
  • 3
    Meanwhile, heat remaining oil in a medium pan. Add onion, carrot and celery; stir over heat until vegetables are softened. Add garlic and remaining curry paste and stir over heat until fragrant.
  • 4
    Add stock and lentils; stir until hot. Remove from heat and add spinach and coriander. Toss until combined.
  • 5
    Serve lamb with lentil salad.

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