- 0:10 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Lentils are a useful (and filling) way to help balance the proportions of meat to non-meat on your plate. Jill Dupleix’s lamb recipe uses the robust flavours of sweet roasted cherry tomatoes and salty feta and olives to make every mouthful exciting.
Ingredients
- 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
Method
- Step 1Preheat the oven to 200C.
- Step 2Toss 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 3Meanwhile, 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 4Rest 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 5To serve, scatter lentils on plates, top with slices of lamb and scatter with feta, tomatoes, olives and dried and fresh mint.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1889 kj
Energy
30g
Fat Total
8g
Saturated Fat
4g
Fibre
37g
Protein
86mg
Cholesterol
776.36mg
Sodium
2g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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