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.