Ingredients

Steps

• Boil lentils in salted water for 15 minutes until tender and drain.
• Fry the onion in butter for five minutes until soft.
• Add crushed garlic and fry for one additional minute.
• Stir in double cream and simmer until the sauce thickens.
• Combine cream mixture with lentils, parmesan, and lemon juice then season.
• Rub lamb chops with olive oil and season with salt and pepper.
• Griddle the chops with garlic and rosemary for five minutes per side then rest.
• Serve the lamb chops on top of the creamed lentils.