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Ingredients

2 tablespoons plain flour
1 teaspoon mild paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon mustard seeds
12 french-trimmed lamb cutlets
2 tablespoons olive oil, plus extra to brush
2 onions, thinly sliced
2 cups cooked white long-grain rice
400g can lentils, rinsed, drained
1 tablespoon chopped flat-leaf parsley leaves
Tomato chutney (optional), to serve

Method

Step 1 Combine the flour with the spices and season with salt and pepper. Brush the cutlets with extra oil, then coat each one in the flour mixture.
Step 2 Heat 1 tablespoon of the oil in a large frypan over medium-high heat. Cook the lamb cutlets, in batches, for 1-2 minutes on each side for medium (or until cooked to your liking). Transfer to a plate and cover loosely with foil to keep warm.
Step 3 Heat the remaining tablespoon of oil in the same frypan over medium heat. Cook the onion for 3-4 minutes until golden. Add the rice and lentils to the pan and stir to combine and heat through. Stir in the parsley.
Step 4 Divide the rice and lamb cutlets among 4 plates. Serve with tomato chutney if desired.

Lamb cutlets with lentil & fried onion rice

How to make Lamb cutlets with lentil & fried onion rice

Ingredients

Method