Dijon Lamb With Herb Lentils and Greens |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Mustard coated lamb, earthy lentils and garlicky greens make a terrific trio in this winner of a dinner. Ingredients:
2 lamb fillets |
1 tablespoon dijon mustard |
6 tablespoons olive oil |
9 ounces french lentils, rinsed |
3 garlic cloves, crushed |
1 tablespoon fresh marjoram |
1 tablespoon fresh basil leaf |
2 tablespoons fresh mint leaves |
1 1/2 lbs swiss chard leaves |
1/2 tablespoon lemon juice |
1 pinch salt & freshly ground black pepper |
Directions:
1. Set the oven to 450°F Blanch the chard leaves in plenty of boiling water, drain and set on one side.
2. Rub the lamb with the mustard. Heat half of the oil in a frying pan and fry the lamb on all sides until browned.
3. Transfer to the oven and cook for 15 minutes.
4. Meanwhile, place the lentils in a large saucepan and cover with water. Bring to the boil and simmer for about 20 minutes, until the lentils are cooked. Drain through a fine sieve and refresh under cold running water.
5. Heat the remaining oil in a frying pan and add the garlic, lentils, herbs and chard and toss well together with the lemon juice. Season to taste.
6. Spoon a generous helping of lentils and greens in the centre of each plate, top with slices of lamb fillet and serve immediately.
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