Dijon Lamb With Herb Lentils and Greens

Mustard coated lamb, earthy lentils and garlicky greens make a terrific trio in this winner of a dinner.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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

Directions

1. Set the oven to 450°F Blanch the chard leaves in plenty of boiling water, drain and set on one side.
2. Rub the lamb with the mustard. Heat half of the oil in a frying pan and fry the lamb on all sides until browned.
3. Transfer to the oven and cook for 15 minutes.
4. 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.
5. 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.
6. Spoon a generous helping of lentils and greens in the centre of each plate, top with slices of lamb fillet and serve immediately.