Lamb Cutlets & Curried Red Lentil Dip


  • 55 min
  • Serves 6-8
  • Easy



24-30 lamb cutlets, trimmed of excess fat

Grated zest and juice of 2 lemons

Olive oil

¾ cup Cranberry Sprinkle

Curried Red Lentil Dip

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, chopped

1 tbsp curry powder

1 tsp garam masala

Salt and freshly ground black pepper

1 cup Split Red Lentils

1/3 cup Natural Cashews



Place lamb in a shallow dish. Sprinkle with lemon juice and 2 tablespoons olive oil. Cover and leave at room temperature to marinate for 30 minutes.


Meanwhile, make the lentil dip. Heat oil in a saucepan over medium heat; add onion and cook for 5 minutes, stirring occasionally. Add garlic and spices, cook for 1 minute more. Stir in lentils, cashews and 2 ½ cups water. Bring to the boil then reduce heat, cover and simmer for 15 minutes or until lentils are tender and almost no liquid remains.


Remove to cool for 10 minutes. Transfer mixture to food processor; process, scraping down the bowl occasionally, until smooth. Cool completely.


Heat a chargrill pan, barbecue or frying pan. Season lamb with salt and pepper. Cook for 2-3 minutes on each side, depending on your preference for pink meat.


Arrange warm lamb cutlets on a platter. Scatter with Cranberry Sprinkle, lemon zest and mint leaves. Serve with lentil dip on the side, to spoon over or dip.

Note: The dip will last for up to 4 days if stored in an airtight container in the fridge.

Created by Julie Le Clerc