Sticky balsamic glazed Lamb

%naturopath central coast%

Sticky Balsamic Lamb with lentil and apple salad

Nutritionist Leah Regner
This lovely quick family meal is made with cutlets, but you could substitute for any lamb cut that you like.
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 733 kcal


  • 1 Large non stick frying pan
  • 1 Large bowl


  • 12 Lamb cutlets or other lamb cut
  • 1/3 cup Balsamic glaze
  • 400 grams Lentils Tinned - look for low sugar low sat. If you have time you can cook your own lentils.
  • 1 Granny Smith Apple Cored, halved and sliced thinly
  • 2 sticks Celery Sliced thinly
  • 2 cups Rocket
  • 1/4 cup Pepitas (pumpkin seeds ) toasted
  • 100 grams Blue cheese crumbled Can replace for a lactose free cheese or a goats cheese.
  • Salt and Pepper


  • Heat the frying pan over medium to high heat. While it is heating lightly season the lamb. Cook lamb to your liking.
    Place on a plate. Add 1/4 cup of balsamic glaze to the pan and bring to a simmer. Return lamb to pan and coat in sauce. Remove from heat and rest .
  • Combine lentils, apple, celery, rocket and toasted pepitas in a large bowl.
    Arrange the salad on a serving platter. Sprinkle with cheese and drizzle with the remaining balsamic glaze. Top with the lamb


Optional to add more vegetables add these to the salad
  • Baby beetroot
  • Roast sweet potato
  • Cherry tomatoes
  • Grated carrot
Keyword less than 30 minutes