Lemony Lamb Chops & Herby Lentils

Lentils. I know the very word does repulse (see what I did there…’pulse’ as in lentils…ahh forget it) anyway, yes, pulses, lentils, the very word does evoke disdain from most people, but I think you have to pair lentils with the right ingredients to really get the most out of them. another plus point for Lentils is that they are super cheap, and are a great alternative to stodgy pasta or spuds, lets not forget that they are also very healthy for us.

Lemony Lamb cutlets with gorgeous herby lentils and spring greens is from Jaime Oliver’s 30 minute meals so makes for a great mid week, quick and easy dinner, its zingy, zesty, fresh and because of the chillies its also a bit spicy. We added a few modifications and also included chopped mint as a sprinkling over the lamb chops which I think is a marriage made in heaven.

One of the top tips I would say when making this recipe is to try and buy the best quality lamb chops you can afford. The recipe does specify that the chops be cooked for approximately 4-5 mins, but that can be sometimes hard to gauge and is reliant on a lot of variables like the quality of meat, the heat of the griddle pan etc so keep checking your chops, and I would say cook it to your liking. Personally, I like my chops to be medium rare. The chops are paired with lemon in this recipe which is such a great combination, it really sends your taste buds into overdrive because of those flavour boosters. It really is hard to beat. This particular recipe serves 2.

What do I need?

  • 4 x 150g Lamb Chops ( good quality)
  • 1 x 400g Green lentils ( I get mine in a can)
  • 200g Spring Greens ( If you cannot get Spring Greens, Curly Kale works equally well here)
  • 2 x Lemons
  • 2 x Garlic Cloves
  • 2 x Tbsp Créme Fraiche
  • 1 x small bunch of fresh Basil
  • 1 x small bunch of fresh flat leaf parsley
  • 1 x fresh chilli
  • Extra Virgin Olive Oil

What do I do?

  • Put the kettle on to boil
  • Preheat your oven to lowest setting and place 2 plates in the oven to warm
  • Pop a griddle pan, or frying pan on highest heat
  • Take your lamb chops out of the fridge
  • Wash your 200g spring greens in a colander
  • Finely great zest of 1.5 lemons, cut into half and set aside.
  • Pour the boiling water from kettle into separate saucepan on high heat and bring to boil,
  • While that is boiling, drizzle the lamb chops with olive oil, and scatter over half of the lemon zest and squeeze juice of half of one lemon, add pinch of salt and pepper to season and rub mix over the lamb, making sure they are well covered.
  • Drain your lentils in a sieve
  • Peel and finely chop the garlic and add to another empty saucepan on medium heat along with a splash of olive oil, leave to cook toss occasionally ( mind that it does not burn)
  • As soon as your garlic turns golden stir in your lentils
  • Back to the boiling water, add good pinch of salt and throw in your spring greens, cook down for 2-3 mins , tip into colander to drain off boiling water, then put them back into the same pan (water has been drained by this point) season with salt and olive oil, pop lid of saucepan on and set aside to keep warm
  • Back to the lentils, add 2 Tbsp of créme fraiche to the lentils, squeeze in the juice of half a lemon and the rest of the grated zest, mix well then pop lid of saucepan on , turn heat off and leave to keep warm whilst you cook your lamb chops.
  • Add your lamb chops to the now very hot griddle pan, Leave to cook for 4-5mins, keep turning your chops every minute, pushing down on the meat to get that lovely stripy look
  • Whilst the chops are cooking, de-seed and chop up your chilli, basil, parsley (discard the stalks), ( I also included mint here, this is of course optional) stir the herbs through the lentils.
  • Squeeze the remaining half lemon juice over the lamb then transfer to warm plate to rest
  • Plate up to warm plate and sprinkle the top with de-seeded chopped chilli.

(Photography by David McClelland)

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Comments

  1. Definitely, definitely, definitely one of my favs. I love this dish.

  2. YUM!!! Adding this to my recipes to try, lamb is my favourite and this looks delicious!!! :))

  3. Jeepers that looks tasty..!

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