- 200g Puy lentils
- 500ml chicken stock
- 2 sprigs of fresh rosemary
- 1 garlic clove, crushed
- 1 tbsp cider vinegar
- 3 tbsp extra-virgin olive oil
- 4 lamb leg steaks (about 100g each)
- 1 tbsp olive oil
- 100g bag baby leaf spinach
- 1 red chilli, deseeded, finely chopped
- 150g feta, finely sliced
- 2 tbsp finely chopped fresh flatleaf parsley
- Rinse the lentils in plenty of water, then drain. Heat the chicken stock in a saucepan with one of the sprigs of rosemary until boiling. Add the lentils, reduce the heat, then simmer for 20-25 minutes until tender. Drain, then tip into a wide bowl to cool.
- Mix the garlic and vinegar with a little salt, pepper and a pinch of sugar, then whisk in the extra-virgin olive oil until smooth and thick. Set aside.
- Rub the lamb with the remaining sprig of rosemary, season, then drizzle with the olive oil. Heat a frying pan over a high heat and cook for 1-2 minutes on each side until cooked through but still pink in the middle. Set aside somewhere warm to rest.
- Add the spinach, chilli, feta, parsley and dressing to the lentils and toss.
- Slice the lamb, then add to the salad with any of the resting juices and serve.
Per serving: 559kcals, 28.6g fat (11g saturated), 49.9g protein, 27.1g carbs (2.6g sugars), 2.1g salt, 7.2g fibre
Chef’s tip: Next time, why not try these lentils without the lamb – they would be fantastic with a herby roast chicken for Sunday lunch.