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Garlic lamb with red wine lentils

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by James Tanner

From Ready Steady Cook

Method


  1. For the lamb, place the garlic and salt into a pestle and mortar or small bowl and crush together to make a paste. Stir in the olive oil, rub the mixture over the lamb and leave to marinate for five minutes.

  2. Heat a griddle pan and chargrill the lamb for 4-5 minutes on each side, or until cooked to your liking. Season with freshly ground black pepper and set aside to keep warm.

  3. For the lentils, place the lentils into a pan with the red wine and bay leaf and simmer for 10-12 minutes. Stir in the butter and season with salt and freshly ground black pepper.

  4. To serve, place the lentils onto a plate with the lamb on top, cut into slices.

Ingredients

For the garlic lamb

  • 1 garlic clove
  • pinch sea salt
  • 2 tbsp olive oil
  • 150g/5½oz lamb steak
  • freshly ground black pepper

For the lentils

  • 100g/3½oz tinned lentils, drained
  • 200ml/7fl oz red wine
  • 1 bay leaf
  • 50g/1¾oz butter
  • salt and freshly ground black pepper

Shopping List

Garlic lamb with red wine lentils

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