Lamb and lentil bowl

    45 min

    This wonderful and surprisingly simple dish allows you to cook up some scrumptious lamb for your dinner! Lamb is often overshadowed by the big three meats - chicken, beef and pork, but it is truly a delight.


    Lanarkshire, Scotland, UK
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    Serves: 2 

    • 4 carrots, sliced
    • 2 to 4 tablespoons olive oil, divided
    • 1 aubergine, finely diced
    • 1 to 2 cloves garlic, crushed
    • salt and freshly ground black pepper to taste
    • 200g Scotch lamb chump chops, room temperature
    • 12 cherry tomatoes, chopped
    • 200g ready cooked Puy lentils
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon chopped fresh mint
    • 1 tablespoon balsamic vinegar

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6.
    2. Toss carrots with some olive oil. Arrange on a baking tray in a single layer spaced well apart. Roast in the oven for 30 minutes until crisp (don't let them go mushy).
    3. Meanwhile, heat 1 to 2 tablespoons of olive oil in a frying pan over medium heat. Add aubergine and cook and stir till golden. Toss in crushed garlic and some sea salt and cook for 30 seconds. Don't let the garlic burn. Remove aubergine and garlic from the pan and set aside.
    4. In the same pan, add a pinch of salt and the lamb (rub the lamb in oil first). Cook on medium heat for 3 minutes each side. Remove lamb from the pan and leave on a hot plate.
    5. Next, add your aubergine back to the pan along with the tomatoes, lentils, parsley and mint; stir through to heat, then drizzle with the balsamic vinegar.
    6. To assemble, place lentils and carrots in a bowl and place the lamb on top. Enjoy!

    See it on my blog

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