Name: Roast lamb with braised lentils
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 600 gram lamb loin, trimmed; 1 onion, thinly sliced; 1 leek, trimmed, thickly sliced; 1/4 cup rosemary leaves; 2 tablespoon thyme leaves; 5 garlic cloves, crushed; 1/3 cup red wine; 2 x 400g cans lentils, rinsed, drained; 2 cup beef stock; 400 gram can diced tomatoes; 60 gram bag baby spinach leaves

Roast lamb with braised lentils

Add a healthy twist to your next roast lamb with this delicious recipe that stars hearty lentils. Serve with a mixed leaf salad drizzled with balsamic vinegar for a wholesome weeknight meal

Serves 4

Prep

10M

Cook

50M

Total

This recipe first appeared in Woman’s Day.

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Ingredients

600 gram lamb loin, trimmed

1 onion, thinly sliced

1 leek, trimmed, thickly sliced

1/4 cup rosemary leaves

2 tablespoon thyme leaves

5 garlic cloves, crushed

1/3 cup red wine

2 x 400g cans lentils, rinsed, drained

2 cup beef stock

400 gram can diced tomatoes

60 gram bag baby spinach leaves

Method

1.Preheat oven to moderate, 180°C. Lightly spray a flame-proof oven dish with oil.

2.Place dish over high heat and seal lamb on all sides. Transfer to a plate. In same dish, sauté onion and leek for 1-2 minutes until lightly browned. Add rosemary, thyme and garlic, then sauté for 1 minute until fragrant. Stir in wine and cook for 1 minute until evaporated.

3.Add lentils, stock and tomatoes, then season to taste. Bring to the boil. Transfer to oven and bake for 30 minutes.

4.Stir spinach through lentil mixture. Place lamb on top. Bake for 10-15 minutes until lamb is cooked to taste. Slice lamb and serve.