Lamb with Lentils

total time:: 25 min

Serves 2

Ok, so this one sounds a bit dodgy - I think the word “lentils” needs to be sexed up a bit... but it’s easy, fast, good to impress at dinner parties and most of all delicious!!! Hope you enjoy it Mrs Jones!

ingredients

1-2 cloves garlic, minced
1 heaped tsp cumin
1/4 tsp salt
oil for marinating and cooking
4 lamb chops (chump, loin or cutlets)
1 tin organic or Italian lentils
1 large onion, chopped
1/2 handful of parsley, finely chopped
1/2 handful of mint, finely chopped
100g feta cheese, of any persuasion
juice of half a lemon
salt and pepper to taste
extra virgin olive oil, to drizzle

directions

1
In a bowl, mix the garlic, cumin, salt and enough oil to coat the lamb. Add the lamb cutlets and set aside until you are ready to cook them.
2
Wash the lentils in a sieve or colander and leave to drain.
3
Heat 2 tablespoons of oil in a frying pan to a medium-high heat and fry the onion til golden brown. Add the lentils, toss, turn down the heat and let mixture warm through for 3-5 minutes. If it dries out, add a little water to moisten.
4
Take off the heat and add the herbs, feta and enough lemon juice to add zing. Season to taste and keep lentils warm while you fry, grill or barbecue your chops.
5
Divide the lentils onto each plate and place lamb chops on top. Drizzle with extra virgin olive oil and another squeeze of lemon.
6
Yum!