Lamb With Lentils, Feta & Mint

Lamb With Lentils, Feta & Mint

Lamb With Lentils, Feta & Mint

(Taste, 2012)
(Taste, 2012)

Lentils are a useful (and filling) way to help balance the proportions of meat to non-meat on your plate. This lamb recipe uses the robust flavours of sweet roasted cherry tomatoes and salty feta and olives to make every mouthful exciting.

Ingredients
  • 250g punnet cherry tomatoes
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (80g) kalamata olives, chopped
  • 2 x 200g lamb backstraps, trimmed
  • 1 tablespoon chopped rosemary
  • 400g can lentils, rinsed, drained
  • 1 tablespoon lemon juice
  • 150g reduced-fat feta, crumbled
  • 1 teaspoon dried mint
  • 2 tablespoons mint leaves

 

Preparation: 10 mins
Cooking time: 30 mins
Serves: 4
 
Directions
Step 1

Preheat the oven to 200C.

Step 2

Toss tomatoes in 2 teaspoons oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for final 5 minutes.

Step 3

Meanwhile, rub lamb with rosemary and 2 teaspoons oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.

Step 4

Rest the lamb, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes. Drain lentils and toss with lemon juice and remaining 2 tablespoons oil. Season.

Step 5

To serve, scatter lentils on plates, top with slices of lamb and scatter with feta, tomatoes, olives and dried and fresh mint.

 

Taste. (2012) Lamb with lentils, feta and mint, http://www.taste.com.au/recipes/30879/lamb+with+lentils+feta+and+mint?ref=collections,lamb-recipes. [03 Sept 2014].

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