Ingredients
Serves 4
Method
- To prepare the , put them in a large saucepan and cover with cold water. Bring them to the boil.
- Strain into a colander and rinse under cold water.
- Sweat the in 2 tablespoons of the for 2 minutes, then add the lentils and enough water to cover.
- Add the , and zest and bring to the boil. Simmer for 25 minutes or until soft.
- Once cooked, remove from the heat, season with , and lemon juice, then set aside.
- To make the mustard butter, mix the , and together, roll into a sausage shape and reserve in the fridge.
- Preheat the grill to its highest setting.
- Heat 2 tablespoons in a frying pan, season the well, then fry them for 4 minutes on each side over a medium heat.
- Allow to rest for a further 4 minutes whilst reheating the .
- Slice the mustard butter into 4 and place a piece on top of each cutlet. Grill until the butter is half melted.
- Serve the on top of the .
