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Rosemary lamb with lentils and roasted tomatoes
Rosemary lamb with lentils and roasted tomatoes
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Whip up a delicious rosemary lamb dish with lentils and sweet roasted cherry tomatoes for a quick and satisfying family meal.
Ingredients:
  • 1 small brown onion, coarsely chopped
  • 2 garlic cloves
  • 1 bunch oregano, leaves picked
  • 1 bunch rosemary, leaves picked
  • 60ml olive oil
  • 500g Lamb Leg Steaks
  • 500g vine-ripened cherry tomatoes
  • 400g can lentils, rinsed, drained
  • 200g baby spinach leaves
  • 200g Tzatziki Dip
Instructions:
  • Preheat your oven to 220°C and prepare a large roasting pan by lining it with baking paper.
  • In a food processor, blend together the onion, garlic, oregano, rosemary, and oil until a smooth paste is achieved. Then, spoon 1/2 cup of the onion mixture into a shallow glass or ceramic dish before adding the lamb and coating it evenly.
  • Preheat a barbecue grill or chargrill on high heat. Grill lamb for 2 minutes on each side until charred. Place lamb on a lined pan with tomatoes and top with remaining onion mixture. Roast for 8 minutes for medium doneness, then transfer lamb and tomatoes to a plate. Cover and let rest for 5 minutes before serving.
  • Add the lentils to the flavorful pan juices and roast everything for 5 minutes until warmed. Gently fold in the fresh spinach, then transfer to a serving dish.
  • Slice the lamb generously. Lay the lamb over the lentil mixture in the dish with the tomatoes. Enjoy with the flavorful tzatziki on the side.

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