Ingredients
250
gm cherry tomatoes
½
cup kalamata olives, chopped
2 x 200
gm lamb backstraps, trimmed
1
tbsp rosemary, chopped
400
gm lentils, boiled and drained
1
tbsp lemon juice
150
gm reduced-fat feta, crumbled
1
tsp dried mint
2
tbsp mint leaves
Salt and Pepper (to season)
¼
cup Noor Oil
Preparation
Introduction:
Tender lamb infused in spices and steeped in lentils and served with feta cheese.
Steps Involved:
Preheat the oven to 200°C.
Toss tomatoes in 2 teaspoons Noor Oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for the last 5 minutes.
Meanwhile, rub lamb with rosemary and 2 teaspoons of Noor Oil. Season, then cook in a frying pan over medium-high heat for 4 minutes or until browned. Turn and cook for another 3 minutes for medium-rare doneness, or cook further to be well done.
Rest the lamb (resting the meat is always best before serving) for about 10 minutes, covered loosely in foil.
In the meantime, gently cook lentils in a small pan of simmering water for 5 minutes. Drain the lentils and toss it with lemon juice and remaining 2 tablespoons of Noor Oil. Season well and check spices before serving.
Suggestion:
For serving, put the lentils on plates, top it with slices of lamb and scatter some feta, tomatoes, olives, dried and fresh mint on top.