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