Lamb with warm lentil and celery salad
¾ cup(s), (150g), French-style
1 medium, thinly sliced
White wine vinegar
¼ cup(s), (60ml)
Lamb rump, raw
400 g, (Buy 4x125g steaks), fat trimmed
3 stick(s), (300g), thinly sliced
1½ cup(s), leaves only
Reduced fat feta cheese
100 g, crumbled
250 g, halved
1 x 3 second spray(s)
- Place lentils in a medium saucepan of boiling water over high heat. Reduce heat and simmer for 20 minutes or until lentils have softened but still hold their shape. Drain.
- Meanwhile, combine onion and vinegar in a small bowl and set aside.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Season lamb with salt and pepper. Cook lamb for 3 minutes each side or until golden brown and cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes. Thinly slice.
- Combine celery and leaves, feta, tomato, oil and mustard in a large bowl. Add warm lentils. Drain onion and add to salad with lamb. Season with salt and pepper and gently toss to combine.