Lamb cutlets with lentil ragu
9
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
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)
Lamb Frenched cutlet or rack, raw
3 medium
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.
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