Lamb with Red Wine Lentils

Make a paste of the garlic, salt, pepper, and olive oil in a pestle and mortar, and slather all over the lamb steak. Leave to marinate for 5 minutes while heating up a griddle pan, then fry the meat for 4-5 minutes on each side, or to your liking. Season well, then leave to rest.
Tip the tinned lentils into a small saucepan with the bay leaf and the red wine, season liberally with salt and pepper, and bring to a decent simmer. Reduce for 10-12 minutes, then stir in a knob of butter, and add more pepper to taste. Serve the lentils on a plate with the lamb steak on top... c’est magnifique!

30 mins

1 serving

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