Sticky Balsamic Lamb with Apple and Lentil Salad

Ingredients

12 lamb cutlets
1 Tbs brown sugar
1/3 cup (80mL) balsamic glaze
400 g can lentils, rinsed, drained
1 Granny Smith apple, cored, halved, thinly sliced
2 celery sticks, thinly sliced
60 g baby rocket
1/4 cup (50 g) pepitas (pumpkin seeds), toasted
100 g blue cheese, crumbled

Method

Heat a large non-stick frying pan over medium-high heat. Season the lamb and cook, in 2 batches, for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate.

Add the sugar and q/4 cup (60mL) of the balsamic glaze to the pan and cook for 30 seconds or until simmering. Return the lamb to the pan and turn to coat in the sauce. Remove from heat. Set aside for 5 minutes to rest.

Meanwhile, combine the lentils, apple, celery, rocket and pepitas in a large bowl.

Arrange the salad on a serving platter. Sprinkle with blue cheese and drizzle with the remaining balsamic glaze. Top with the lamb.

Credits: Coles

Photo Credits: Coles