Prep 40 mins
Cook 35 mins
Mustard coated lamb, earthy lentils and garlicky greens make a terrific trio in this winner of a dinner.
- 2 lamb fillets
- 1 tablespoon Dijon mustard
- 6 tablespoons olive oil
- 9 ounces French lentils, rinsed
- 3 garlic cloves, crushed
- 1 tablespoon fresh marjoram
- 1 tablespoon fresh basil leaf
- 2 tablespoons fresh mint leaves
- 1 1⁄2 lbs swiss chard leaves
- 1⁄2 tablespoon lemon juice
- 1 pinch salt & freshly ground black pepper
- Set the oven to 450°F Blanch the chard leaves in plenty of boiling water, drain and set on one side.
- Rub the lamb with the mustard. Heat half of the oil in a frying pan and fry the lamb on all sides until browned.
- Transfer to the oven and cook for 15 minutes.
- Meanwhile, place the lentils in a large saucepan and cover with water. Bring to the boil and simmer for about 20 minutes, until the lentils are cooked. Drain through a fine sieve and refresh under cold running water.
- Heat the remaining oil in a frying pan and add the garlic, lentils, herbs and chard and toss well together with the lemon juice. Season to taste.
- Spoon a generous helping of lentils and greens in the centre of each plate, top with slices of lamb fillet and serve immediately.