Lamb with lentil salad

Ingredients:

• 0.5 cup plain Greek yogurt, 2% fat
• Grated zest and juice of 1 lemon
• 1 and 1/4 teaspoons dried mint
• 1/4 cup extra-virgin olive oil
• 1 small shallot, thinly sliced
• 1 can (425 g) canned lentils, rinsed
• 1 cup cherry tomatoes, halved
• 3 cucumbers, thinly sliced
• 0.5 cup fresh parsley and/or mint, torn
• 1.5 cups pita chips, broken into pieces
• 4 natural lamb shoulder cutlets, 1 cm thick (170-200 g each)

Preparation:

1. In a small bowl, combine yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each lemon zest, dried mint, salt, and a pinch of freshly ground black pepper. Set aside.
2. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the shallots and cook, stirring, until tender, about 4 minutes. Add the lentils and cook until heated through, about 1 minute. Transfer to a large bowl and toss with the remaining lemon zest and juice, cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons olive oil, 1/2 teaspoon salt, and freshly ground black pepper to taste.
3. Wipe out the skillet and return to high heat. Season the lamb with salt and black pepper and rub the entire surface with the remaining 1 tablespoon olive oil and 1 teaspoon dried mint. Place 2 patties in the skillet and cook, turning once, until well-browned, 4-7 minutes. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining 2 patties.
4. Divide the lamb cutlets among plates. Serve with lentil salad and yogurt sauce.