Ingredients

• 250g lamb loin chops or cutlets
• 100g dry Puy lentils
• 1 small fennel bulb
• 150g cherry tomatoes
• 1 small red onion
• 2 cloves garlic
• 30ml extra virgin olive oil
• 1 lemon
• 10g fresh mint
• 50g fresh spinach
• Salt and black pepper to taste

Instructions

1. 1.Rinse the Puy lentils. In a saucepan, combine the lentils with 500ml of water or low-sodium vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but not mushy. Drain any excess liquid.
2. 2.While the lentils cook, prepare the vegetables. Finely chop the red onion and garlic. Thinly slice the fennel bulb and halve the cherry tomatoes.
3. 3.Pat the lamb chops dry with a paper towel and season both sides generously with salt and freshly ground black pepper.
4. 4.Heat 15ml (1 tbsp) of olive oil in a large skillet over medium-high heat. Carefully place the lamb chops in the pan and sear for 3-4 minutes per side for a medium-rare finish. Remove the lamb from the pan and set aside to rest.
5. 5.Reduce the heat to medium, add the remaining 15ml of olive oil to the same skillet. Add the chopped onion and sliced fennel, and sauté for 5-6 minutes until they begin to soften.
6. 6.Add the minced garlic and cook for another minute until fragrant. Stir in the halved cherry tomatoes and cook for 2-3 minutes until they just start to soften.
7. 7.Add the cooked, drained lentils and the fresh spinach to the skillet. Stir everything together until the spinach has wilted. Remove the skillet from the heat.
8. 8.Finely chop the fresh mint and stir it into the lentil mixture along with the juice of half a lemon. Season with salt and pepper to taste.
9. 9.To serve, divide the warm lentil and vegetable salad between two plates. Slice the rested lamb chops and arrange them on top.

Nutrition Information

Why this recipe