Mediterranean Lamb with Warm Lentil Salad

Nutrition

Ingredients

• Raw Lamb Chop - with bone, forequarter, lean
• Brown lentils
• Tomato
• Red Onion
• Baby Spinach
• Olive Oil
• lemon juice
• Continental Parsley
• Sea Salt
• Black Pepper, Ground

Instructions

1. 1.Remove the lamb from the refrigerator 10–15 minutes before cooking. Pat dry with paper towel and season generously with salt and black pepper.
2. 2.Heat a frying pan over medium-high heat and add the olive oil.
3. 3.Cook the lamb for approximately 4–5 minutes per side for medium doneness. Adjust the cooking time if you prefer it more rare or well done.
4. 4.Transfer the lamb to a plate and allow it to rest for 3–5 minutes. Resting helps keep the meat tender and juicy.
5. 5.While the lamb rests, place the lentils in the same pan and cook for 2–3 minutes, stirring occasionally to warm them through and absorb some of the pan flavours.
6. 6.Add the tomato, red onion, spinach, parsley, and lemon juice to the lentils. Stir gently until the spinach just begins to wilt.
7. 7.Taste and adjust the seasoning if needed.
8. 8.Slice the lamb against the grain into thin strips.
9. 9.Spoon the warm lentil salad onto a serving plate and arrange the lamb slices on top.
10. 10.Finish with an extra squeeze of lemon and a sprinkle of parsley before serving.