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Lamb with warm lentil salad
Lamb with warm lentil salad
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Prep Time:
25 minutes
Cook Time:
23 minutes
Total Time:
48 minutes
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 60.00 ml balsamic vinegar
  • 1 tsp chopped fresh oregano
  • 2 dried bay leaves, torn in half
  • Freshly ground black pepper
  • 500g (about 2) lamb eye of loin (backstraps)
  • 165g (3/4 cup) dried brown lentils
  • 4 ripe egg tomatoes, chopped
  • 250.00 ml loosely packed fresh continental parsley leaves
  • 1 garlic clove, extra, crushed
  • 100g black kalamata olives, pitted, chopped
  • 36.40 gm extra virgin olive oil
  • Salt & freshly ground black pepper
Instructions:
  • In a zip-lock plastic bag, combine olive oil, 2 tablespoons of balsamic vinegar, garlic, oregano, bay leaves, and pepper. Add lamb to the bag, seal it, and massage the marinade over the meat to coat. Refrigerate until ready to use. (See notes for freezing instructions.)
  • Boil lentils in a saucepan until tender, about 15 minutes. Drain and transfer to a bowl.
  • Preheat a lightly oiled barbecue plate, grill, or chargrill on high while you drain the lamb, saving the marinade. Cook the lamb, brushing with the marinade, for 4 minutes on each side for medium doneness or to your preference. Place the lamb on a plate, loosely cover with foil, and let it rest for 5 minutes before serving.
  • Combine tomatoes, parsley, extra garlic, olives, extra virgin olive oil, and remaining balsamic vinegar with the lentils. Gently toss to mix. Season with salt and pepper. Slice lamb thinly across the grain. Plate the lentil salad topped with lamb slices. Serve promptly.
  • Pair with crusty Italian-style bread, if preferred.

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