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LAMB
AND LENTIL SALAD
You
could replace the red and brown lentils
used here with any kind of beans, chickpeas
or split peas - whatever you prefer - but
you'll find the salad is best if dried and
pre-cooked versions (rather than canned)
are used.
1
cup red lentils
1 cup brown lentils
1 tablespoon coriander seeds
600 g lamb eye or loin
1 Lebanese cucumber, chopped coarsely
2 trimmed celery stick, chopped coarsely
1 small red onion, chopped coarsely
2 medium tomatoes, chopped coarsely
2 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons peanut oil
2 tablespoons lemon juice
1 medium butter lettuce, trimmed
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Cook
lentils, separately, uncovered, in pans of boiling
water until tender; drain. Rinse under cold water;
drain.
Meanwhile,
using a mortar and pestle or spice grinder, crush
coriander seeds. Press lamb in crush seeds to
coat all over.
Cook
lamb, uncovered, in heated oiled large pan until
browned all over and cooked as desired. Cover;
rest 5 minutes, slice thinly.
Gently
toss lentils, lamb cucumber, celery, onion and
tomato in large bowl with combined spices, oil
and juice.
Serve
lamb and lentil mixture in lettuce leaves.
Serves
4.
[Salads:
Simple, Fast and Fresh, The
Autralian Women's Weekly Cookbooks]
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