8 lamb cutlets, fat removed
Salt and pepper, to taste
1 chorizo (130g), halved lengthways, thinly sliced
2 x 400 g canned brown lentils, drained and rinsed
310 g jar canned fire-roasted capsicum strips, drained
120 g fresh baby spinach leaves
natural yoghurt, to serve
- Season lamb with salt and pepper.
- Heat an oiled, large, deep, non-stick frying pan over a medium to high heat. Add lamb. Cook for about 3 to 4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil.
- Add chorizo to same pan over a medium to high heat. Cook, stirring occasionally, for about 3 minutes, or until lightly browned and crisp. Stir in lentils and peppers. Cook for a further 1 minute, or until hot. Add spinach. Stir until wilted.
- Serve lamb with lentil mixture and yoghurt. Garnish with pepper.