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Lamb fillet with creme fraiche and herb lentils

Lamb fillet with creme fraiche and herb lentils. A delicious French bistro-inspired dish with lamb,
which has zinc to support your immune system. Peppery puy lentils contain potassium, which helps to regulate blood pressure.

Lamb fillet with creme fraiche and herb lentils
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5 from 1 vote

Lamb fillet with creme fraiche and herb lentils

Peppery puy lentils contain potassium, which helps to regulate blood pressure.
Course Dinner
Cuisine American, Europe, Mediterranean
Keyword lamb, lentis, Lunch, main dish, meat, spicy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 serves
Calories 434kcal

Ingredients

  • 1 tbsp olive oil plus extra for brushing on the lamb
  • 1 onion finely chopped
  • 200 g 7oz puy lentils
  • 350 ml 12fl oz good-quality fresh chicken stock
  • 500 g 11b 2oz lamb fillets
  • 2 garlic cloves crushed
  • 1 zest and juice 1 lemon
  • 2 tbsp chopped parsley plus extra to scatter
  • 3 tbsp half-fat creme fraiche green salad to serve (optional)

Instructions

  • 1 Heat the oil in a saucepan. Add the onion and cook for a few minutes until softened. Add the lentils and stock, bring to a gentle simmer and cook for 20 minutes or until the lentils are tender. Heat the oven to 200 C, 180 C fan, 400 F, gas 6.
  • 2 Meanwhile, heat a frying pan. Brush the lamb with oil, season and fry until brown on all sides. Transfer to the oven to cook for 10 to 12 minutes for medium rare, or 5 minutes longer for medium. While the lamb is cooking, stir the garlic, lemon zest and juice, and half the parsley into the creme fraiche, and season.
  • 3 Remove the lamb from the oven and rest for 5 minutes. Tip any lamb juices into the lentils (they should be quite soupy). Divide the lentils between 4 bowls. Swirl over the creme fraiche. Slice the lamb and place on top of the lentils and sprinkle with the remaining parsley. Serve with a green salad.

Video

Notes

+ CLEVER COOKING
Any leftover lentils can be drained and dressed with a little olive oil and a splash of red wine vinegar.
Serve as a light lunch with roasted red peppers, feta cheese and freshly chopped mint leaves.
Per serving: 434 calories, 18g fat (6g saturated), 25g carbohydrate

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