Garlic and Rosemary Lamb with Lentils
Garlic and Rosemary Lamb with Lentils



  • 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.

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