Parsley Crusted Lamb With Lentil Salad

Try something new this summer with this delicious parsley-crusted lamb with lentil salad.

The ingredient of Parsley Crusted Lamb With Lentil Salad

• 1 2 cup flat leaf parsley leaves chopped
• 2 tbsp drained baby capers rinsed chopped
• 4 coles lamb sirloins
• coles brand australian extra virgin olive oil spray
• 2 x 400g cans lentils drained rinsed
• 2 lebanese cucumbers halved sliced diagonally
• 250g cherry tomatoes halved
• 1 lemon zest finely grated juiced
• 1 red onion thinly sliced
• 1 large avocado sliced
• 1 2 cup fresh mint leaves
• 1 4 cup coles brand australian extra virgin olive oil

The Instruction of parsley crusted lamb with lentil salad

• combine the parsley and capers in a medium shallow dish rub the mixture all over the lamb and season preheat a large non stick frying pan over medium high heat spray pan with oil cook the lamb for 4 mins each side for medium or until cooked to your liking transfer to a plate and cover with foil set aside for 10 mins to rest
• meanwhile to make the lentil salad place the lentils cucumber tomatoes lemon zest onion avocado and mint in a large bowl
• place the lemon juice and oil in a screw top jar season and shake to combine drizzle over salad and toss gently transfer to a platter
• slice lamb and arrange over the salad

Nutritions of Parsley Crusted Lamb With Lentil Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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