Lamb With Lentils And Feta

40 minutes


Lamb With Lentils And Feta Recipe
Club Noor

by Lama Haddadin

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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



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 OilSeason, 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.


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.


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