Lamb and French Puy Lentil Salad with Flatbread
Tender Lamb Loin Salad Recipe
3 - 4
Serves
30 mins
Prep Time
30 mins
Cook Time
Recipe author
Silver Fern Farms
A Middle Eastern-inspired light and zingy main meal or lunch. This simple yet satisfying salad recipe sees tender lamb loin fillets served alongside filling puy lentils, a sharp pomegranate vinaigrette, and tangy greek Yoghurt. Serve with warm grilled flatbreads and you're onto a winner. Delicious!
This recipe is courtesy of www.silverfernfarms.com
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Lamb,
Salads,
Dinner,
Lunch,
Special Occasion & Entertaining,
National Lamb Day,
Ingredients
1 pack (340g) Quality Mark Lamb Loin Fillets
i
A sprig flat-leaf parsley
fresh and torn
10-12 leaves fresh mint
½ small red onions
thinly sliced
A handful baby spinach leaf
A handful salad greens
mixed leaves
2-3 tbsp pomegranate arils
2 Lebanese flatbreads
wholemeal
sea salt
to serve
black pepper
to serve
ground sumac
i
to serve
Lentils
300g French puy lentils
water
2 garlic cloves
unpeeled
a small piece carrot
stem parsley
3 tbsp red wine vinegar
1 tsp sesame oil
3 tbsp soy sauce
Pomegranate vinaigrette
2 tbsp pomegranate molasses
1 tbsp red wine vinegar
1 tbsp Dijon mustard
honey
i
to drizzle
1/3 cup olive oil
Greek Yoghurt
1 cup greek style yoghurt
half garlic clove
crushed
1 tsp lemon juice
Method
For the Lamb
For the Curry
To Serve
1
Remove the Silver Fern Farms Lamb Rumps from the pack and allow meat to bloom (come to room temperature) for 10 minutes.
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2
Heat the oil in a frying pan over medium – high heat.
3
Season the Silver Fern Farms Lamb Rumps with salt and pepper, then sear for 3 – 4 minutes on each side until brown.
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4
Remove meat from pan and set aside to rest.
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