Lamb with Lentils, feta & mint July 25, 2016

Posted July 25 2016 by Amandeep Kaur in Lamb

Lamb with Lentils, feta & mint

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

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