Lamb with Warm Lentils, Mint & Whipped Feta

• 700glamb leg steaks
• 3 tbspolive oil
• 1lemon, finely zested and juiced
• 3× 250g pouches cooked Puy lentils
• 1shallot, finely diced
• 2garlic cloves, thinly sliced
• 3spring onions, finely sliced
• 1 tbspred wine vinegar
• 15gmint leaves, torn, with 10g for the lentils and 5g reserved to finish
• 160gfeta, crumbled
• 120gGreek yoghurt
• 200gbaby spinach
• fine salt
• black pepper

Method

1. 1Season the lamb with salt, black pepper, half the lemon zest and 1 tbsp olive oil. Prepare the shallot, garlic and spring onions while you make the whipped feta; there is no separate standing wait.
2. 2Blend or mash the feta, Greek yoghurt, remaining lemon zest and black pepper until thick and smooth, then set aside.
3. 3Heat 1 tbsp olive oil in a large frying pan over a medium heat for 1 minute until it loosens and shimmers. Cook the shallot for 3 minutes until soft and lightly golden at the edges, then add the garlic for 30 seconds until pale gold.
4. 4Add the Puy lentils and spring onions. Cook for 2 minutes until the lentils are hot and glossy, then fold in the spinach for 1 minute until wilted but still clearly visible; cover and set aside.
5. 5Put a griddle pan or heavy frying pan over a high heat for 4 minutes until very hot and just smoking. Add the remaining 1 tbsp olive oil, then cook the lamb in 2 batches for 3 minutes per side until deeply browned with a rosy centre. Transfer to a warm plate and rest for 5 minutes until juices collect on the plate.
6. 6Pour the lamb resting juices, red wine vinegar and lemon juice into the lentil pan. Warm over a low heat for 1 minute until the lentils are glossy and dressed, then take off the heat and fold through 10g of the torn mint.
7. 7Taste the lentils and season with salt and black pepper if needed. Slice the lamb against the grain.
8. 8Spoon the whipped feta onto six warm plates, then pile the lentils over it so the spinach remains visible. Add a few lamb slices to each plate and scatter with the reserved 5g torn mint.

Per serving

kcal

630

protein

37.1g

fibre

11.7g

carbs

32.1g

fat

39.7g