Free Healthy Recipe - Grilled Lamb Fillet and Warm Lentil Salad

Dairy free, Gluten free, Low GI, Wheat Free

Copyright John Paul Urizar

Traditional Italian lentils are called puy lentils and, compared to Australian grown, are relatively expensive. Australian grown are excellent quality (sometimes called blue) and like puy, retain their shape and provide the same nutrients.

4 lamb backstraps (approx 600 grams)
250 gram punnet cherry tomatoes
1 cup rocket, roughly chopped
½ cup parsley leaves, chopped
1 clove garlic, crushed
1 tsp capers, rinsed, roughly chopped

Preheat the oven to 180 degrees Celsius.
Rinse the lentils thoroughly before placing in a pan with 1 litre water. Bring to the boil then reduce the heat to simmer and cook for approx 15 - 20 minutes until the lentils are tender but not overcooked. Drain the water and place the lentils in a bowl to cool slightly.

Brush the lamb and tomatoes lightly in olive oil.
Heat a grill pan and sear the lamb on both sides for 2 - 3 minutes. Transfer the lamb to a baking tray with the tomatoes and place in the oven to cook for a further 10 minutes. Remove from oven allow to rest covered for 5 - 7 minutes before slicing.
Place the rocket, parsley, garlic and capers with the vinegar and olive oil in a bowl and mix until combined. Season with black pepper.
Stir the herb mixture through the lentils and serve with grilled lamb and tomato.

Note: Where the quality is as good as the imported original, buy Australian. It cuts down air miles and the amount of carbon emissions released during transportation.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 50 mins
Ready in: 1 hr 10 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1859 kj
Calories 444 kcal
Fat 20.2 g
Saturated Fat 4.5 g
Total Carbohydrate 19.9 g
Total Protein 43.1 g
Fibre 8.2 g

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