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As the summer heat has finally arrived in Perth, I thought it might be timely to provide a recipe that works well in the heat - no need to use the oven and can be quickly pulled together with whatever ingredients you have around. As an added bonus this recipe uses lentils - and my husband happily ate it! Could easily be converted to a vegetarian recipe - so very versatile.
Moroccan Lamb & Lentils
A friend lent me a great book, and I made this recipe from it for dinner this week. I loved it – it uses lentils (which I always love) and I think could be easily adapted to add a heap of vegetables depending on what you had available.
Serves 2 hungry adults (and a couple of small children)
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika
1 garlic clove, crushed
1 tbs fresh mint, chopped
1 tbs lemon juice
½ tbs olive oil
400g lean lamb fillets
Lentil dish½ cup lentils (du puy, or French Green lentils)
2 spring onions, finely chopped
2 tbs fresh parsley, chopped
2 tbs fresh basil, chopped (could easily substitute fresh coriander for parsley and basil)
1 medium red capsicum, finely diced
2 large tomatoes, finely diced
½ cucumber, finely diced (other veges could be mushrooms, snow peas, asparagus - whatever you have on hand)
½ cup cooked rice
Low fat plain yoghurt to serve
1. Combine all marinade ingredients in a dish big enough for the lamb fillets to lay flat. Thoroughly mix to form a paste. Trim the lamb fillets of any visible fat. Add the lamb to the marinade and allow to marinate for at least 1 hour.
2. Now onto the lentil dish. Add 3 cups of water to a medium sauscepan and bring to the boil. Rinse the lentils in a strainer and add to saucepan. Cook for 15 minutes. You don’t want to overcook the lentils until they are mushy – they should be softened but retain their shape.
3. Drain lentils when cooked and add to a bowl. Add all other salad ingredients and rice and season with pepper. Cover to keep warm.
4. Cook lamb in a preheated pan or bbq for 3-5 minutes each side or until cooked to your liking. Remove lamb from pan, cover and allow to rest for 5 minutes. Slice lamb and arrange on plates on top of lentil dish. Add a dollop of yoghurt to serve.