Leftover Lamb and Lentil Salad
Simple Lamb and lentil Salad
Beef + Lamb New Zealand
This lamb and lentil salad recipe is perfect for a mid-week dinner. Simple stuff that can be cooked up relatively quickly. Leftover roast lamb works well alongside this colourful red lentil salad (or cook up some fresh lamb rump). Use vegetables that are in season to keep the cost down - the salad vegetables can easily be swapped out for other vegetables you have on hand.
Looking for a delicious and healthy salad recipe? For us, a healthy dinner is all about getting a good mix of protein, carbs, and fresh vegetables, especially after a big day. This lamb rump with red lentil salad recipe is perfect for a mid-week dinner and the salad is also super quick to serve alongside any leftover barbequed or roast meat.
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Under 30 Minutes,
400g leftover roast Quality Mark lamb
3/4 cup red lentils
1 red capsicum
1 yellow capsicum
a small handful of parsley
a small handful of mint leaves
1/2 tsp ground cumin
1 red onion
juice and grated zest of 1 lemon
A pinch of black pepper
To Make Salad
To Sear Steak (if cooking fresh meat)
For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour.
Drain and place in cold water.
Dice all vegetables and place in a bowl.
Add lentils and chopped parsley and mint.
Season with cumin, pepper, lemon zest and juice.
Stir to combine.
Nutrition Information per Serving (447g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)