Ingredients
- Serves four to six
- 600g lamb fillet or leg steaks
- 2 tins of cooked lentils (2 x 240 g, drained weight)
- Juice of 1 lemon
- Salt and pepper
- 5 tbsp olive oil
- 250g cherry tomatoes
- 200g feta style cheese
- Half a cucumber, deseeded
- Half a red onion
- 6 sprigs of flat-leaf parsley
- 6 sprigs of mint
- 12 pitted black olives</li><li/></ul>
Place the lentils in a fine sieve and rinse with plenty of cold water, then leave to drain.
Mix the lemon juice with a little salt and pepper in a large mixing bowl. Add four tablespoons olive oil, then whisk.
Cut the cherry tomatoes in half. Chop the cheese and cucumber into small pieces. Finely slice the red onion and chop the herbs. Place everything into the mixing bowl with the lentils and olives. Mix, cover and leave to rest in the fridge for at least 30 minutes.
Take the lamb out of the fridge and allow to come to room temperature. This will take approximately 30 minutes. Pre-heat the barbecue or a frying pan on a high heat. Brush the lamb fillets/steaks with olive oil, season with a little salt and black pepper and place on the barbecue or in the pan. Cook them for two minutes on each side, then reduce the heat and continue to cook depending on your preference and the thickness of the cut. Remove from the barbecue or pan and leave to rest for two minutes.
Cut the meat into strips and serve with the lentil salad and crusty bread.
Tip: Make sure you don’t add too much salt to the vinaigrette as the feta and olives are already very salty.
