• 50minutes
  • 256calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 lean lamb steaks

  2. 1 lemon, juice and rind of , grated

  3. 1/2 tablespoon rosemary , chopped

  4. 1/2 tablespoon sage , chopped

  5. 2 garlic cloves , crushed

  6. 2 slices smoked back bacon , lean bacon is preferable, chopped

  7. 2 onions , sliced

  8. 1 carrot , finely chopped

  9. 250 g green lentils or 250 g puy lentils

  10. 450 ml vegetable stock

Instructions Jump to Ingredients ↑

  1. Mix together the lemon rind, rosemary, sage and garlic and rub over the lamb steaks, then squeeze the lemon juice over the lamb steaks.

  2. Heat a large non-stick pan until hot and, over a medium-high heat, add the lamb steaks (and some of the lemon juice that has dripped off them when you transferred them to the pan) and fry for 1 minute on each side.

  3. Remove the lamb from the pan, and set aside.

  4. Add the bacon, onions, carrot and celery to the pan and fry for 2-3 minutes or until they are beginning to soften.

  5. Add the lentils and the stock – and any of the herbs and garlic that didn’t 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.

  6. 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.

  7. 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, which has not only been thawed, and thoroughly-drained but has also had all excess moisture squeezed from it.

  8. Chef's Note: Since I posted this recipe and last made this dish, I have found and posted the most fabulous recipe for vegetable stock, which is now my standard vegetable stock recipe: Vegetable Stock Vegetable Stock .


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