Grilled Lamb with Lentil Salad
August 14, 2014
Simple, warm and scrumptious – you’ll never want this dinner experience to end.
Ingredients for two people
| 1 tbs | olive oil |
| 2 | garlic cloves, peeled & crushed |
| 1 tin | diced tomatoes |
| 2 tsp | HelloFresh Middle Eastern spice blend |
| 2 sprigs | rosemary leaves only, chopped |
| 1 tin | lentils, drained & rinsed |
| 1 | lemon, zested & juiced |
| 350 g | diced lamb |
| 1 handful | Lebanese mint, finely chopped |
| 1 tub | yoghurt |
Hellofresh recipe
For the lentils
Heat some olive oil in a pan over medium-high heat. Add the garlic and the diced tomatoes, cook for 2 minutes. Then add the spice blend and the rosemary, cook for a further minute. Now add the lentils and the lemon zest, cook on a low heat for 10 minutes, or until the tomatoes have broken down and reduced. Remove the lentils from the heat and leave aside while you cook the lamb.
For the lamb
Heat some oil in a pan over medium-high heat. Season the diced lamb with salt and pepper. Add to the pan and cook until the lamb has browned on all sides and is still medium-rare in the middle. Cooking time will vary according to your preference.
For the yoghurt
In a small bowl, combine half of the mint with the yoghurt.
To serve
Divide the warm lentil salad between plates, top with the diced lamb and then dress with the yoghurt. Garnish with the remaining mint and finish with a good squeeze of lemon juice.
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