Lamb with warm lentil salad

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)
* 1 x 200g punnet grape tomatoes
* 2 tsp olive oil
* 1 brown onion, halved, finely chopped
* 2 garlic cloves, crushed
* 1/4 tsp cayenne pepper
* 150g cup mushrooms, thickly sliced
* 1 x 400g can brown lentils, rinsed, drained
* 1 tbs balsamic vinegar
* 40g baby spinach leaves
* 12 (about 975g) lamb cutlets, excess fat trimmed


Method
1. Cut a small slit in each tomato. Heat half the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cayenne pepper and cook, stirring, for 30 seconds or until aromatic.
2. Add the mushroom and tomatoes and cook, stirring occasionally, for 5 minutes or until mushroom and tomatoes soften. Add the lentils and vinegar and cook, tossing gently, for 2 minutes or until heated through. Transfer to a large heatproof bowl. Add the spinach and gently stir until just combined.
3. Wipe the pan clean with paper towel. Heat the remaining oil in the pan over medium-high heat. Add the lamb and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
4. Divide the lentil salad among serving plates and top with the lamb cutlets. Serve immediately.

Source
Australian Good Taste - Page 114
Recipe by Tracy Rutherford