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Lamb cutlets with lentil and fried-onion rice

Name: Lamb cutlets with lentil and fried-onion rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
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

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10m

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Ingredients (12)

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

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.
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.
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.
4.

Divide the rice and lamb cutlets among 4 plates. Serve with tomato chutney if desired.