Lamb schnitzel with cauliflower and lentil salad and mint pesto
Nutrition Info.(per serve)
- ½ cauliflower, cut into florets
- 4 shallots
- 4 cups de-stemmed and chopped kale
- ½ cup chopped fresh parsley
- handful chopped fresh mint
- 4 tablespoons grated pecorino or parmesan
- 2 cloves garlic
- pinch chilli flakes
- 3 tablespoons olive oil
- 2 lamb backstraps (500g)
- 2 tablespoons Dijon mustard
- 1 cup panko or dried bread crumbs
- 1 teaspoon dried oregano
- 400g can no-added-salt lentils, rinsed and drained
- 2 tablespoons roughly chopped walnuts
- 1 tablespoon golden raisins
- 2 teaspoons ciderhard ciderX vinegar
Total fat 27g
Saturated fat 6g
Dietary fibre 11g
1 Preheat oven to 200°C. Line a baking tray with baking paper. Rinse cauliflower in salt water and drain. Place on the tray, spray with oil and roast for 40 minutes, or until well browned and soft. Ten minutes into cooking time, add whole shallots to the tray.
2 Meanwhile, bring a large pot of water to the boil. Blanch kale in it for 3 minutes. Remove and plunge into cold water. Drain and squeeze out excess water.
3 In a blender, blitz kale, parsley, mint, cheese, garlic, chilli and 2 tablespoons of the olive oil to a smooth, pesto consistency.
4 Butterfly the lamb backstraps by placing them flat on a board and slicing each piece in two with a horizontal cut, to create four pieces of schnitzel. Rub lamb with Dijon mustard. In a shallow bowl, combine crumbs and herbs. Press lamb into the crumbs to coat well.
5 Spray a non-stick frying-pan with oil and set over a medium heat. Fry each lamb schnitzel for 2 minutes each side, or until golden and cooked to your liking.
6 Peel and chop cooked shallots. In a salad bowl, combine cooked cauliflower, shallots, lentils, walnuts, raisins, remaining olive oil and vinegar.
7 Divide the lamb among 4 plates and serve with dollops of pesto and the cauliflower salad on the side.
Make it gluten free: Use gluten-free breadcrumbs and check mustard is gluten free.
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