Name: Lamb with lentils, feta and mint
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 250g punnet cherry tomatoes; 60ml olive oil; 80g olive; 2 x 200g lamb backstraps, trimmed; 20.00 ml chopped rosemary; 400g can lentils, rinsed, drained; 21.00 gm lemon juice; 150g low-fat feta, crumbled; 1 tsp dried mint; 40.00 ml mint leaves

Lamb with lentils, feta and mint

0 Likes

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Jill Dupleix's lamb recipe combines tender lamb with savory feta and olives, and sweet roasted cherry tomatoes for a flavorful twist on a classic dish.

Ingredients:

250g punnet cherry tomatoes
60ml olive oil
80g olive
2 x 200g lamb backstraps, trimmed
20.00 ml chopped rosemary
400g can lentils, rinsed, drained
21.00 gm lemon juice
150g low-fat feta, crumbled
1 tsp dried mint
40.00 ml mint leaves

Instructions:

Preheat your oven to 200C.
Coat tomatoes with 2 teaspoons of oil, season well, then arrange on a baking tray. Roast for 15 minutes until tender, adding olives during the last 5 minutes of cooking.
Massage the lamb with fragrant rosemary and 2 teaspoons of oil. Season generously and sear in a hot pan for 4 minutes until a beautiful brown crust forms. Flip and continue cooking for 3 more minutes for medium-rare perfection, or longer based on your preferred doneness.
Cover the lamb loosely with foil and let it rest. Warm lentils in a small pan of simmering water for 5 minutes. Drain the lentils and mix them with lemon juice, remaining 2 tablespoons of oil, and season to taste.
When plating, spread lentils on plates, layer with slices of lamb, then sprinkle with feta, tomatoes, olives, and a mix of dried and fresh mint.

We use cookies

Similar Recipes

Lamb cutlets with lentil salad and mint and watercress pesto

Greek-style lentils

Lamb cutlets with lentil salad

Roasted lamb with lentils and olives

Rosemary lamb with lentils and roasted tomatoes