Sunday: Herb-crusted lamb & lentils

Yum yum yum. Perfect Sunday dinner or for an evening when you have a little bit of time. 

Serves 2 (with enough lentils left over for tomorrow’s lunch for you both. Trust, you’ll thank me later)

What you need…

For the lentils… 

  • 2 leeks chopped
  • 6 rashers streaky bacon chopped
  • 200g lentils (puy and/or green are both great)
  • 2 tbsp herbs de Provence (or just an array of dried herbs in the store cupboard)
  • 1 glass white wine 
  • 600ml chicken stock
  • 1 tbsp Boursin cream cheese or creme fraiche (optional but it makes it nice and creamy!)

For the lamb…

  • 2 lamb steaks (approx 200g each)
  • 1 tbsp herbs de Provence
  • rapeseed oil 
  • 1 tbsp dijon mustard 

For the herb crust…

  • 1 lemon zested
  • handful fresh parsley 
  • handful fresh mint
  • 1 piece of nice bread toasted
  • handful of nuts

Optional: also lovely served with a dollop of creamy mashed potatoes.

What you do…

  1. Heat some olive oil in a heavy based own and soften the leeks
  2. Add the chopped bacon and let it brown slightly
  3. Now add the dried herbs and lentils
  4. Pour in the wine and let it bubble 
  5. Once the alcohol is burned off pour in the stock
  6. Leave simmering on a medium heat for 30 mins, stirring it occasionally to make sure it doesn’t catch on the bottom 
  7. Once the lentils are on their way, mix the rapeseed oil and the dried herbs in a dish
  8. Brush the mix over the lamb steaks
  9. In a pan or griddle on a high heat, begin by heating a little oil.
  10. Using tongs carefully sear the fatty edge of each steak first before cooking for 3-4 mins on each side depending on thickness
  11. Once cooked to medium-rare remove from pan and leave to rest under foil for 5-10 mins
  12. As the steaks rest blitz the herb crust ingredients in a food processor (or for a more rustic approach chop everything very finely and mix together). 
  13. Slather Dijon mustard on each side of the steaks and then coat in the crumb mix
  14. Slice the steaks at an angle and lay over a ladleful of lentils (and a spoonful of mashed potatoes)
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