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Lamb and French Puy Lentil Salad with Flatbread

Tender Lamb Loin Salad Recipe

3 - 4

Serves

30 mins

Prep Time

30 mins

Cook Time

Silver Fern Farms

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

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1 pack (340g) Quality Mark Lamb Loin Fillets

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A sprig flat-leaf parsley

fresh and torn

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10-12 leaves fresh mint

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½ small red onions

thinly sliced

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A handful baby spinach leaf

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A handful salad greens

mixed leaves

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2-3 tbsp pomegranate arils

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2 Lebanese flatbreads

wholemeal

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sea salt

to serve

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black pepper

to serve

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ground sumac

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to serve

Lentils

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300g French puy lentils

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water

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2 garlic cloves

unpeeled

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a small piece carrot

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stem parsley

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3 tbsp red wine vinegar

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1 tsp sesame oil

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3 tbsp soy sauce

Pomegranate vinaigrette

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2 tbsp pomegranate molasses

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1 tbsp red wine vinegar

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1 tbsp Dijon mustard

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honey

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to drizzle

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1/3 cup olive oil

Greek Yoghurt

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1 cup greek style yoghurt

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half garlic clove

crushed

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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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