with a ‘Greek Style’ pulse salad
6 Laverstoke Park lamb cutlets
1 garlic clove (finely chopped)
1 sprig of rosemary leaves (picked)
Dash of olive oil
300g cooked puy lentils
100g cooked chickpeas
100g Laverstoke Park buffalo feta cheese (diced)
1 beef tomato (diced)
½ cucumber (de-seeded & diced)
½ red onion (peeled & finely sliced)
1 handful of mint leaves (chopped)
Juice of ½ a lemon
Pinch of salt and pepper
In a bowl marinate the lamb cutlets with the garlic, rosemary and olive oil. Season with a little salt & pepper. Give the cutlets a good mix and ideally allow to marinate for 30 minutes before the
Heat a griddle pan over a medium / high heat and add the lamb cutlets, cook for approximately 3-4 minutes on each side, (depending on the thickness and how you prefer your lamb cooked). We recommend serving the cutlets crisp on the outside and pink in the middle.(Alternatively the cutlets can be grilled, pan-fried or roasted if preferred).
In a separate bowl add the lentils, chickpeas, feta, tomato, cucumber, red onion, mint, olives, lemon juice, salt & pepper. Toss the ingredients well to combine just prior to serving.
Divide the salad between 2 serving bowls. Place on the cooked lamb cutlets and serve. Enjoy!