Lamb With Braised Lentils
An everyday lamb dish with a subtle blend of flavours, that you can enjoy at any time of the year, without needing to either heat the oven or set up the bbq. adapted from english chef louise blair’s ‘low gi cookbook’. like garlic, lemon in recipes is one of those ingredients that most people seem to either love or hate. if you’re not fond of lemon juice, omit the lemon rind and juice; fry the lamb steaks in 1/4 tablespoon olive oil and consider substituting a little of the vegetable stock for wine, perhaps a merlot or a dry white.
Steps
Mix together the lemon rind , rosemary , sage and garlic and rub over the lamb steaks , then squeeze the lemon juice over the lamb steaks.
Heat a large non-stick pan until hot and , over a medium-high heat , add the lamb steaks and fry for 1 minute on each side.
Remove the lamb from the pan , and set aside.
Add the bacon , onions , carrot and celery to the pan and fry for 2-3 minutes or until they are beginning to soften.
Add the lentils and the stock and any of the herbs and garlic that didnt make it into the pan earlier when you were browning the lamb steaks and , over a high heat , return the lamb to the pan and bring the mixture to the boil.
Reduce to a low-medium heat and simmer gently for 30-40 minutes or until the lentils are tender and most of the stock has been absorbed.
Serve the lamb with potatoes mashed with buttermilk or low-fat milk.
If the potatoes have been made ahead of time and if you like spinach mix through the mashed potatoes a packet of frozen spinach , w.
Ingredients
lean lamb steaks, lemon, juice and rind of, rosemary, sage, garlic cloves, smoked back bacon, onions, carrot, green lentils, vegetable stock