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  • ¼ cup HP Sauce
  • 1 Tbsp freshly chopped thyme or 1 tsp dried thyme
  • 2 large oranges
  • 3 tsp olive oil
  • 500 g trimmed lamb leg steaks, cut into 1cm wide strips
  • 200 g fresh green beans
  • 1 capsicum, sliced
  • 2 courgettes, trimmed and sliced
  • 1 tsp minced garlic
  • 1 small red onion, peeled and sliced


1. To make dressing; combine HP Sauce, thyme, rind and juice of 1 orange, 2 tsp olive oil and thyme in a screw top jar. Season with pepper, cover and shake well. Set half aside and use half to marinate the strips of lamb for at least 30 minutes.

2. In a non-stick frying pan heat 1 tsp oil and pan-fry the beans, capsicum, courgettes and garlic until lightly browned, set aside. Pan-fry the well drained lamb for about 4-5 minutes, turning frequently until lightly browned and just cooked. Set aside to rest for 3-4 minutes.

3. In a serving bowl toss together the red onion, 1 orange peeled and segmented and Craig’s Lentils with the warm vegetables, lamb and reserved dressing. Garnish with parsley leaves if wished and serve with crusty bread rolls.

Rate and Review

1 Rating Warm Lamb and Lentil Summer Salads

Reviews (1)

patrick's Review | Rating

that is cool to make