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Ingredients

1/2 cup flat-leaf parsley leaves, chopped
2 tablespoons drained baby capers, rinsed, chopped
4 Coles lamb sirloins
Coles Brand Australian extra virgin olive oil spray

Lentil Salad

2 x 400g cans lentils, drained, rinsed
2 Lebanese cucumbers, halved, sliced diagonally
250g cherry tomatoes, halved
1 lemon, zest finely grated, juiced
1 red onion, thinly sliced
1 large avocado, sliced
1/2 cup fresh mint leaves
1/4 cup Coles Brand Australian extra virgin olive oil

Method

Step 1 Combine the parsley and capers in a medium shallow dish. Rub the mixture all over the lamb, and season. Preheat a large non-stick frying pan over medium-high heat. Spray pan with oil. Cook the lamb for 4 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 mins to rest.
Step 2 Meanwhile, to make the lentil salad, place the lentils, cucumber, tomatoes, lemon zest, onion, avocado and mint in a large bowl.
Step 3 Place the lemon juice and oil in a screw-top jar. Season, and shake to combine. Drizzle over salad, and toss gently. Transfer to a platter.
Step 4 Slice lamb and arrange over the salad.

Parsley crusted lamb with lentil salad

How to make Parsley crusted lamb with lentil salad

Ingredients

Lentil Salad

Method