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Per Serving, serves 4

Lamb with lentils and herbs

FG 0 / CC 11   Lamb, Spring

Lamb with lentils and herbs Celebrate Easter Sunday with this delicious lamb dish!


  • 200g Puy lentils or green lentils (dry weight)
  • 2 garlic cloves, crushed
  • 4 sprigs rosemary
  • 4 x 100g lean lamb chops or cutlets (all visible fat removed)
  • spray oil
  • a splash of balsamic vinegar
  • 1 tsp Dijon mustard
  • 4 tbsp half-fat crème fraîche
  • salt and freshly ground black pepper


  1. Pick the lentils over just in case there are any little stones. Put the lentils in a large saucepan with a pinch of salt, 2 rosemary sprigs and the garlic, and cover with plenty of water.
  2. Bring to the boil, then reduce the heat to a simmer and cook gently for 25–30 minutes, until tender.
  3. Meanwhile, lightly spray the lamb with oil and rub with the remaining rosemary. Cook on a hot griddle pan or under a preheated grill for 3–4 minutes each side (depending on how pink or well done you like your lamb).
  4. Drain the lentils and return to the warm pan. Stir the balsamic, mustard and crème fraîche. Season to taste.
  5. Serve the lamb with the lentils and some No-Check green vegetables.