Garlic and Rosemary Lamb with Lentils
Back home
1 min read

Garlic and Rosemary Lamb with Lentils

Garlic and Rosemary Lamb with Lentils

Ingredients

Method

  • 100g Puy lentils
  • 55g butter
  • 1⁄2 onion, finely sliced
  • 1 garlic clove, crushed
  • 75ml double cream
  • 85g parmesan
  • 1⁄2 lemon juice
  • Salt and pepper
  • 1 tbsp olive oil
  • 2 lamb chops
  • Salt and pepper
  • 1 bulb of garlic, sliced in half
  • 2 sprigs of rosemary
  • Start things off with the lentils. Bring a pan of salted water to the boil, add the lentils, and simmer for 15 minutes or until tender, then drain and place in a bowl. Add the butter to a pan, and gently fry the onion to soften. Add the garlic, and fry for a minute, then stir in the double cream and simmer for 3 minutes. Pour over the lentils, mix well, and stir in the parmesan and lemon juice, along with plenty of seasoning.
  • For the lamb, rub the chops with olive oil and plenty of salt and pepper. Heat up a griddle pan, and griddle the chops, along with the garlic and rosemary in the pan, for five minutes on each side. Allow to rest for five minutes, then serve on a bed of the creamed lentils.
30 mins
1 serving
This recipe pairs perfectly with the Risky Business Cabernet Blend 2017 from Great Southern, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box