Lamb with warm lentil salad | Recipe Cart | Recipe Cart

Ingredients

• 200g punnet grape tomatoes
• 2 tsp olive oil
• 1 brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 1/4 tsp cayenne pepper
• 150g cup mushrooms, thickly sliced
• 400g can brown lentils, rinsed, drained
• 1 tbsp balsamic vinegar
• 40g baby spinach leaves
• 12 (about 975g) lamb cutlets, excess fat trimmed