1 cup dried green lentils
2 tbsp extra virgin olive oil
½ brown onion, finely diced
4 cloves garlic, minced
2 bay leaves
2 sprigs rosemary, leaves chopped
3 cups chicken stock
Salt and pepper, to season
½ bunch parsley, leaves finely chopped
4 x 170 g lamb backstraps
1 bunch green shallots
micro herbs such as micro basil, to garnish
lemon cheeks, to serve
- Wash lentils and set aside. Heat 1 tbsp of the oil in a large frying pan over a medium heat. Sauté onion, garlic, bay leaves and rosemary for 5 minutes or until softened. Add lentils and stock, then season with salt. Bring to a simmer. Cook for 20 minutes or until lentils are soft. Fold in parsley.
- Meanwhile, heat a ribbed griddle pan over a high heat. Rub lamb with 1 tbsp of the remaining oil. Grill, turning regularly, for 10 minutes. Trim shallots. Toss in a bowl with remaining oil and season. Grill until lightly blackened.
- Slice lamb. Put shallots on a bed of lentils, top with lamb, garnish with basil and serve with lemon on the side.