Lamb with Spiced Lentils
If you're short on time, but looking for something to feed a crowd for a special occasion, this dish is perfect. The lentils complement the lamb to perfection, and you can adjust the spice level for your guests by adding some natural yogurt to the dish.
Ingredients
- 1 x 450g pack of 4 lean boneless lamb leg steaks
- 2 teaspoon olive oil
- 1 red onion,, peeled, finely chopped
- 2 teaspoon ground cumin or garam masala
- 1 x 400g can green or brown lentils,, rinsed, drained
- 1 x 400g can cherry or chopped tomatoes
- 2 tablespoons freshly chopped coriander
Method
- Heat half the oil in a large non-stick pan and cook the onions with the cumin or garam masala for 2-3 minutes, or until soft.
- Add the lentils and tomatoes. Season and simmer gently for 5-7 minutes, stirring occasionally. Remove from the heat and stir through the herbs.
- Meanwhile, heat a non-stick griddle pan, season the steaks, rub with the remaining oil and cook for 6-8 minutes on each side.
- Arrange the lamb slices on top of the lentil mix, spoon any remaining meat juices from the pan over the lamb and serve with seasonal green vegetables.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 271kcal14% | 9.7g14% | 3.2g16% | 6.2g7% | 0.17g3% |
| Carbs | Fibre | Protein |
|---|---|---|
| 17.3g7% | 5.3g22% | 29.7g59% |
