Lamb with Red Wine Lentils
Lamb with Red Wine Lentils

Ingredients

Method

  • 1 garlic clove
  • Pinch of sea salt and black pepper
  • 2 tbsp olive oil
  • 150g lamb steak
  • 100g tinned lentils, drained
  • 200ml red wine
  • Bay leaf
  • 50 g butter
  • 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
This recipe pairs perfectly with the Giuseppe Cortese Nebbiolo 2015 from Piedmont, Italy.

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