This tender lamb with freshly ground fragrant spices includes lentils that give texture and substance. A hearty meal with a short preparation time. Perfect for any day of the week.
PREPARATION TIME: 10 MINUTES
COOKING TIME: (Based on 2cm rump steak):
RARE: 20 MINUTES
4 boneless lamb leg or lamb rump steaks
10ml/2tsp olive oil
1 red onion,peeled and finely chopped
10ml/2tsp ground cumin or garam masala
1 x 400g can green or brown lentils, rinsed and drained
1 x 400g can cherry or chopped tomatoes
Salt and freshly milled black pepper
30ml/2tbsp freshly chopped coriander
Heat half the oil in a large non-stick pan and cook the onions with the cumin or garam masala for 2-3 minutes, or until soft.
Add the lentils and tomatoes. Season and simmer gently for 5-7 minutes, stirring occasionally. Remove from the heat and stir through the herbs.
Meanwhile, heat a non-stick griddle pan, season the steaks, rub with the remaining oil and cook for 6-8 minutes on each side.
Arrange the lamb slices on top of the lentil mix, spoon any remaining meat juices from the pan over the lamb and serve.
Recipe calculations per serving:
Energy 269kcal Protein 29g Fat 11g Saturates 4.2g Carbohydrate 14g
Fibre 3g Salt equivalent 0.7g Iron 4.2mg