Lamb Cutlets with Lentil Salad and Mint and Watercress Pesto

This vibrant lamb salad is full of amazing textures and flavors.

SERVES: 4 | PREP TIME: 10 MINS | COOK TIME: 25 MINS

INGREDIENTS

• 200g watercress
• 2 cups mint leaves
• 2 tablespoons pine nuts, toasted
• 1 garlic clove
• 1/3 cup (25g) parmesan, grated
• 1 tablespoon lemon juice
• 1/3 cup (80ml) olive oil, plus extra to brush
• 100g whole green Puy-style lentils
• 2 zucchini, sliced into rounds
• 1/2 cup (75g) sun-dried tomatoes in oil, drained
• 150g marinated feta, crumbled
• 12 French-trimmed lamb cutlets

METHOD

1. Place 100g watercress in a food processor with the mint, pine nuts, garlic, parmesan, and lemon juice and whiz to combine. With the motor running, gradually add olive oil until smooth. Season and set aside.
2. Cook the lentils in a saucepan of boiling water over medium-high heat for 15 minutes or until tender, then drain.
3. Meanwhile, preheat a barbecue or chargrill pan to medium-high. Brush zucchini with oil and cook for 1 minute on each side or until tender and charred.
4. Place zucchini in a bowl with lentils, sun-dried tomatoes, feta, and the remaining 100g watercress. Add half the pesto and toss to combine.
5. Brush lamb with oil, season, and chargrill for 2 minutes on each side for medium-rare or until cooked to your liking. Serve cutlets with the lentil salad and the remaining pesto.