Warm Lamb And Lentil Salad With Mint Pesto Food

LAMB SCHNITZELS WITH MINT-HORSERADISH PESTO

Steps:

• Spread flour on a dinner plate and season with salt, pepper and 2 teaspoons horseradish. In a shallow bowl, beat egg with 1 tablespoon water. Spread bread crumbs onto a dinner plate. Dip lamb pieces first in flour, shaking off excess, then in egg, then in crumbs. Place on a platter. Refrigerate.
• Place mint leaves and remaining horseradish in food processor and process until mint is minced. Slowly drizzle in olive oil through feed tube. Transfer to a serving bowl, stir in juice of 1 lemon and sour cream, season with salt and pepper and set aside.
• Heat vegetable oil to a depth of about 1/2 inch in a 12-inch skillet to very hot. Add 2 slices of lamb and cook over medium-high heat until browned, turning once, about 2 minutes a side. Try to keep oil and lamb moving in pan by gently sliding pan on burner in a circular motion. When done, place lamb on several thicknesses of paper towel to drain. Repeat with remaining lamb. Lamb will be medium-rare. If you want it more well done, reduce heat to medium so it takes longer to cook.
• Transfer to a platter, and serve, with sauce and remaining lemon in wedges.

LENTIL-AND-MINT SALAD

Steps:

• Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
• Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.