Thyme roast lamb with lentils, feta, olives and herbs
- May 2015
- Serves 6-8
- Hands-on time 30 min, oven time 1¼ hours
Make the most of springtime lamb with this Mediterranean-inspired roast recipe.
- 28.4g (11.1g saturated)
- 34.5g (3.5g sugars)
This dish is best made just before serving, but you can cook the lentils ahead. Toss them with a bit of olive oil and leave to cool before chilling, covered, for up to 12 hours. Take out of the fridge 2 hours before serving, then toss through with the hot roasting juices in a saucepan over a medium heat for a few minutes before serving.
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