Lamb rump steaks with red lentil salad
Simple lamb dinner with salad
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Looking for a delicious and healthy salad recipe? For us, a healthy dinner is all about getting a good mix of protein, carbs, and fresh vegetables, especially after a big day.
This lamb rump with red lentil salad recipe is perfect for a mid-week dinner. Simple stuff that can be cooked up relatively quickly. Replace lamb rump with leftover cold lamb roast meat and serve alongside this colourful red lentil salad.
Looking for a delicious and healthy salad recipe? For us, a healthy dinner is all about getting a good mix of protein, carbs, and fresh vegetables, especially after a big day. This lamb rump with red lentil salad recipe is perfect for a mid-week dinner and the salad is also super quick to serve alongside any leftover barbequed or roast meat.
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ShareIngredients
600g Quality Mark lamb rumpsi
3/4 cup red lentils
1 red capsicum
1 yellow capsicum
3 tomatoes
1 Lebanese cucumber
a small handful of parsley
choppeda small handful of mint leaves
chopped1/2 tsp ground cumin
1 red onion
choppedjuice and grated zest of 1 lemon
2 Tbsp olive oil
A pinch of black pepper
lime
grilled
Method
Heat a frying pan with a splash of oil over a high heat.
Cook on one side of the lamb until moisture appears, then turn and cook the other side.
Test the ‘degree of doneness’ by touching the meat - it will feel springy for medium and very firm for well done.
Remove from heat and allow to rest, loosely covered with aluminium foil.
For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour.
Drain and place in cold water.
Dice all vegetables and place in a bowl.
Add lentils and chopped parsley and mint.
Season with cumin, pepper, lemon zest and juice.
Stir to combine.
Serve this dish with grilled lime.
