Lentil Lamb

Quick, creative dishes that taste fantastic. That’s what I strive for. Why have the same old, same old meat and potatoes (or rice, or noodles) when you can make a totally awesome lamb lentil dish that’s super tasty and packed full of protein? This is one of my fan favorite meals!

• 6 – 8 fresh Lamb loins
• 3 T EVOO (Extra Virgin Oilve Oil)
• 1 large onion, chopped fine
• 2 large garlic cloves, crushed
• ½ T cumin
• ½ T ginger
• 1 ¾ c Puy Lentils
• 2 ½ C Chicken Stock
• Approximately 4 oz fresh spinach
• 2 T fresh chopped mint leaves
• 1T fresh parsley
• 1T fresh cilantro
• 2 t fresh lemon juice
• 1 t lemon zest
• Salt
• Pepper

1. Heat 2 T EVOO in a large Skillet
2. Add the onion and cook for about 5 minutes
3. Stir in the garlic, cumin, and ginger and cook until the onion begins to brown
4. Stir in the lentils
5. Pour in the stock to cover, plush another inch of stock
6. Simmer 20 minutes or until lentils are tender
7. Chop mint, cilantro and parsley, and rinse your spinach
8. Once you’ve got about 10 minutes until your mixture is done,
9. Roll lamb loins in 1T EVOO and dust with S&P to taste,
10. Broil or Grill for about 5-8 minutes per side, depending on the size/thickness of the loins
11. While lamb is broiling, add remainder of broth to lentil mixture
12. Stir in spinach and cook until it wilts
13. Stir in remaining greens
14. Add lemon juice
15. Stir to cook through
16. Toss in lemon zest and transfer to a serving bowl
17. Plate the loins

Serve with a light salad. Makes enough for 4 people

A couple notes:

You will want to serve 2 – 3 loins per person, depending on the size/thickness of them.

I pick up a 16 ounce bag of Puy lentils because they hold their shape so well cooking. You can use brown or orange lentils, too, just be careful to keep a close eye on them. If they cook too long they will turn to mush.

I like to serve this dish with a fresh cucumber mint salad—chopped mint leaves, cucumber, tomato and onion with a little fresh cracked pepper—as shown in the picture.

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