Rosemary lamb with creamy puy lentils recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Ready in 12 minutes
  3. Rating

A classic lamb dish that's quick and easy.

tried and tested
Rosemary lamb with creamy puy lentils

Ingredients

  1. 4 lamb leg steaks (about 100g each)
  2. 1 tbsp olive oil
  3. 2 fresh rosemary sprigs
  4. 2 garlic cloves, bruised
  5. 2 x 250g packs ready-cooked puy lentils
  6. Splash of chicken stock
  7. Dollop of Dijon mustard
  8. 3 tbsp crème fraîche
  9. Handful of fresh parsley, chopped

Method

  1. 1. Drizzle the lamb with the oil, season, then rub with one of the rosemary sprigs. Heat a frying pan over a high heat, then fry the lamb and bruised garlic for 5-6 minutes, turning once, until the steaks are cooked but still pink in the middle. Set aside to rest.
  2. 2. Meanwhile, put the lentils, stock and the remaining rosemary sprig in a pan and heat gently until the lentils are hot. Remove from the heat, add the mustard, crème fraîche and parsley, then season. Slice the lamb and serve on top of the creamy lentils.

Nutritional info

PER SERVING 417kcals, 17.2g fat (7.8g saturated), 34.6g protein, 26.6g carbs (2g sugars), 1.6g salt, 7.4g fibre

Comments

Please register or sign-in to leave a comment. We’d love to hear what you think.

Sign in
Sign in

Forgot password ?

Why sign up?
Save recipes, enter exclusive competitions and upload you own recipes!

Register for free now
Sign up for our newsletter for the latest news, recipes and offers.
Baking
Baking
Healthy recipes
Healthy
Seasonal
Seasonal
Videos
Videos
Dinner parties
Dinner parties

Get delicious. news & recipes straight to your inbox
* indicates required
( mm / dd / yyyy )