Lamb with Feta and Puy Lentils

Name: Lamb with Feta and Puy Lentils
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 4 large or 8 small lean lamb leg steaks Visible fat removed; 300g Dried Puy lentils; 3 large carrots Diced; 6 Celery Sticks Diced; 2 Garlic Cloves crushed; 1 Bay Leaf; 2 Large Onions finely chopped; 2 tsp fennel seeds; 2 tsp mixed herbs; 1 tbsp Balsamic vinegar plus extra to drizzle; 4 tbsp roughly chopped fresh mint; 120g reduced Feta cheese crumbled; Low calorie cooking spray

1 step

Prep:30minCook:30min

Theres so much going on in this Mediterranean style meal filling lamb and lentils with tasty diced vegetables, A savoury note of Balsamic vinegar and creamy Feta Scattered over for a indulgent finish. Serves 4 people.

Updated at: Thu, 17 Aug 2023 12:07:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories551.3 kcal (28%)

Total Fat14.7 g (21%)

Carbs51.2 g (20%)

Sugars6.6 g (7%)

Protein56.4 g (113%)

Sodium598 mg (30%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4lean lamb leg steaks

large, visible fat removed

300gdried puy lentils

large, finely chopped

2 tspfennel seeds

2 tspmixed herbs

1 Tbspbalsamic vinegar

plus extra to drizzle

4 Tbspfresh mint

roughly chopped

120gcrumbled reduced fat feta cheese

crumbled

low calorie cooking spray

Instructions

Step 1

Put the lentils in a pan of simmering water over a medium high heat and cook for 10-12 minutes or until just tender. Drain well. Meanwhile spray a non stick griddle pan with low calorie spray and place over a high heat. Mix the dried herbs and fennel seeds and rub over the lamb. Season lightly and fry for about 3 minutes each side for medium or 4-5 minutes each side for well done. Remove from the heat and cover and rest for 5 minutes. Once the lamb is cooking place another non stick frying pan over a high heat. Add the stock, Garlic, Bay leaf, Celery, Carrots and onions and cook for 3-4 minutes stirring often. Stir in the lentils and cook for about 5 minutes then remove from the heat and stir in the vinegar and most of the mint. Season to taste. Divide the lentil mixture between plates, top the lamb and scatter over the feta, the remaining chopped mint and the sprigs. Drizzle with a little more balsamic vinegar to serve.