Name: Lamb, lentil and spinach salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients

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

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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Ingredients

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