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Garlic Lamb with Red Wine Lentils

Succulent chargrilled lamb seasoned with garlic paste, served over lentils simmered in red wine and finished with butter.

DinnerQuickLambHigh ProteinLentils

Estimated Nutrition

Per Serving Total
Calories 1135.4 kcals 1135.4 kcals
Carbohydrates 26.8 grams 26.8 grams
Fat 84.1 grams 84.1 grams
Protein 45.2 grams 45.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
g
Butter
LegumesPulses
100
g
Lentils
tinned and drained
Liquids
200
ml
Red Wine
Meat
150
g
Lamb Steak
NutsSeeds
1
piece
Garlic
clove
1
pinch
Sea Salt
1
pinch
Black Pepper
freshly ground
1
piece
Bay Leaf
1
pinch
Salt
to taste
OilsFats
30
ml
Olive Oil

Steps

  • Crush the garlic and salt into a paste using a pestle and mortar.
  • Stir in the olive oil and rub the mixture over the lamb to marinate for five minutes.
  • Heat a griddle pan and chargrill the lamb for 4 to 5 minutes per side.
  • Season the lamb with pepper and set aside to rest in a warm place.
  • Simmer lentils in a pan with red wine and a bay leaf for 10 to 12 minutes.
  • Stir butter into the lentils and season with salt and pepper.
  • Slice the lamb and serve on top of the lentils.