February Recipe of the Month

Parsley-crusted Lamb with Lentil Salad

Summer is still being glorious and while most of us are back to reality with work and school starting again soon, there are still plenty of summer evenings to enjoy with friends. This meal can be made ahead then taken to a BBQ with friends on a platter, portioned up into meal sizes for lunch box prepping or simply enjoyed greedily with the family any night of the week.

1/2 cup flat-leaf parsley leaves, chopped
2 tablespoons drained baby capers, rinsed, chopped
4 lamb sirloins
Lentil Salad
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  extra virgin olive oil
Step 1 – 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. 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.
Step 2 – Meanwhile, to make the lentil salad, place the lentils, cucumber, tomatoes, lemon zest, onion, avocado and mint in a large bowl.
Step 3 – 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.
Step 4 – Slice lamb and arrange over the salad.