Ingredientes

• 250g lamb loin fillets, fat trimmed
• 100g dried Puy lentils
• 2 medium carrots, peeled and chopped
• 1 large parsnip, peeled and chopped
• 1 red onion, cut into wedges
• 2 tbsp olive oil, divided
• 1 tsp cumin powder
• Salt and freshly ground black pepper to taste
• 2 tbsp tahini
• Juice of 1 lemon
• 1 clove garlic, minced
• 3-4 tbsp water, to thin dressing
• 15g fresh mint, chopped
• 15g fresh parsley, chopped

Instruções

1. 1.Preheat your oven to 200°C (400°F). On a baking tray, toss the chopped carrots, parsnip, and red onion with 1 tbsp of olive oil, cumin, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. 2.While the vegetables roast, rinse the Puy lentils and place them in a small saucepan. Cover with ample water, bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain well.
3. 3.In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water, 1 tablespoon at a time, until you reach a smooth, pourable dressing consistency. Set aside.
4. 4.Pat the lamb fillets dry and season generously with salt and pepper. Heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat. Sear the lamb for 2-4 minutes per side for medium-rare, or longer to your preference. Transfer to a cutting board and let it rest for 5 minutes before slicing.
5. 5.In a large bowl, combine the warm drained lentils, the roasted vegetables, and most of the chopped mint and parsley. Pour over the tahini dressing and toss gently to combine.
6. 6.Divide the warm lentil salad between two plates. Top with the sliced lamb and garnish with the remaining fresh herbs before serving.

Informações Nutricionais

Porque esta receita