Lamb fillet with spiced lentil pilaf
Nutrition Facts
each servingIngredients
all 18 types- 250g lamb neck fillet
- 1 tsp dried oregano
- good grind black pepper
- 25g fresh basil, roughly chopped
- 50g fresh parsley, roughly chopped
- 2 cloves garlic, crushed
- juice and grated zest half lemon
- 1 tbsp extra-virgin olive oil
- 1 tbsp water
- 2 tsp rapeseed oil
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 courgette, diced
- 1 bunch spring onions, chopped
- 1 400g tin green lentils, drained and rinsed
- 1 400g tin flageolet or cannellini beans, drained and rinsed
- 1 tsp Dijon mustard
- 1 low-salt vegetable stock cube in 150ml boiling water
Directions
6 steps in totalPreheat oven to 190°C/gas mark 5. Add the lamb to a non-stick frying pan and cook for 4-5 minutes, turning regularly to seal the outside.
Make the pistou by blending all the ingredients together into a paste, then set aside.
Add the rapeseed oil to a saucepan with the red and yellow peppers and the courgette. Cook for 5-6 minutes, stirring regularly,
Add the spring onions, lentils, beans and mustard, then mix well. Add the stock, put a lid on the pan, turn the heat low and simmer gently for 10 minutes, stirring occasionally.
Meanwhile, sprinkle the lamb with oregano and black pepper, put on a baking sheet and bake for 5-7 minutes for pink or 10-12 for well done. Remove from the oven and allow to rest for 5 minutes before slicing thinly.
Plate up the lentils, arrange the sliced lamb on top, then drizzle with the pistou.
