Photo of Lamb cutlets with lentil ragu by WW

Lamb cutlets with lentil ragu

6
5
5
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
1
Difficulty
Moderate
Grilled lamb with a lentil, red capsicum, and zucchini sauce

Ingredients

Oil spray

1 x 3 second spray(s)

Red capsicum

1 small, thinly sliced

Zucchini

1 small, thinly sliced

Garlic

1 clove(s), thinly sliced

Tomato(es)

2 medium, chopped

Lentils, canned, rinsed, drained

¼ cup(s), (50g)

French trimmed lamb cutlet(s) or rack(s)

3 medium, (buy 210g)

Instructions

  1. Lightly spray a medium saucepan with oil and heat over medium heat. Add capsicum and zucchini and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant. Add tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat to low, then simmer, partially covered, for 10 minutes or until liquid has reduced by half. Stir in drained lentils.
  2. Meanwhile, heat a chargrill pan over medium-high heat. Add lamb and cook for 2 minutes each side for medium or until cooked to your liking. Serve ragu with lamb cutlets.

Notes

SERVING SUGGESTION: Enjoy with steamed green beans.