Lamb with Red Wine Lentils
- 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