Warm lentil and lamb salad

Method

1. Rinse the lentils in plenty of water, then drain. Heat the chicken stock in a saucepan with one of the sprigs of rosemary until boiling. Add the lentils, reduce the heat, then simmer for 20-25 minutes until tender. Drain, then tip into a wide bowl to cool.
2. Mix the garlic and vinegar with a little salt, pepper and a pinch of sugar, then whisk in the extra-virgin olive oil until smooth and thick. Set aside.
3. Rub the lamb with the remaining sprig of rosemary, season, then drizzle with the olive oil. Heat a frying pan over a high heat and cook for 1-2 minutes on each side until cooked through but still pink in the middle. Set aside somewhere warm to rest.
4. Add the spinach, chilli, feta, parsley and dressing to the lentils and toss.
5. Slice the lamb, then add to the salad with any of the resting juices and serve.