This Mediterranean-inspired dish brings together the earthy richness of lamb and the wholesome goodness of lentils and vegetables. It’s the kind of meal that feels both indulgent and nourishing, perfect for a weeknight dinner or a special weekend spread.

Each bite delivers layers of flavor — the savory sear of garlic and rosemary on tender lamb, balanced by the gentle sweetness of roasted bell peppers and the lemony brightness of warm lentils. It’s comfort food, elevated with a touch of elegance.

Whether you’re cooking for loved ones or treating yourself to a restaurant-quality experience at home, this dish promises satisfaction with every forkful.

Ingredients

• 300g lean lamb loin chops (2 chops)
• 150g dry Puy lentils
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small zucchini
• 3 cloves garlic
• 2 sprigs fresh rosemary
• 45ml extra virgin olive oil
• 1 lemon
• 500ml low-sodium vegetable broth
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat your oven to 200°C. Dice the bell peppers and zucchini. On a baking tray, toss the vegetables with 15ml of olive oil, one minced garlic clove, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. While the vegetables are roasting, rinse the lentils. In a medium saucepan, bring the vegetable broth to a boil. Add the lentils, reduce the heat to a simmer, and cook for 20-25 minutes until tender but still holding their shape. Drain any excess liquid.
3. Finely chop the remaining two garlic cloves and the rosemary leaves. Pat the lamb chops dry and rub them all over with the garlic, rosemary, salt, and pepper.
4. Heat the remaining 30ml of olive oil in a skillet over medium-high heat. Sear the lamb chops for 3-4 minutes per side for medium-rare. Adjust cooking time for your preferred doneness. Rest the lamb for 5 minutes.
5. In a large bowl, combine the warm cooked lentils and roasted vegetables. Squeeze the juice of half a lemon over the salad and toss to combine. Adjust seasoning if needed.
6. To serve, divide the lentil and vegetable salad between two plates. Top each with a lamb chop and drizzle with any resting juices.

Tips & Substitutions

• Swap the protein: You can substitute lamb with grilled chicken breast or tofu for a lighter or vegetarian version.
• Boost the flavor: Add a sprinkle of crumbled feta or fresh mint before serving for extra Mediterranean flair.
• Make ahead: Roast the vegetables and cook the lentils up to a day in advance; reheat gently before serving.

Nutrition

Approximate per serving (serves 2):

• Calories: 1150
• Fat: 55g
• Carbs: 88g
• Fiber: 32g
• Protein: 95g