Warm Lentil & Seared Rosemary Lamb Salad

Serves 4

By Lizzie Kamenetzky

Takes 10 minutes to make, 25-30 minutes to cook. A beautiful salad recipe that’s great for a dinner party. It’s a perfect summer recipe.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add the spinach, chilli, feta, parsley and dressing to the lentils and toss.
  5. Slice the lamb, then add to the salad with any of the resting juices and serve.

Nutritional info

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.