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Lamb with lentils, feta and mint

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings

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 low-fat feta, crumbled
  • 1 teaspoon dried mint
  • 2 tablespoons mint leaves

Method

  • 1
    Preheat the oven to 200C.
  • 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.
  • 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.
  • 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.
  • 5
    To serve, scatter lentils on plates, top with slices of lamb and scatter with feta, tomatoes, olives and dried and fresh mint.

Source: taste.com.au

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