Categories: October

Ingredients

• 250g cherry tomatoes
• 2 tbsp olive oil
• 4 lamb loin fillets, each about 200g
• 2 garlic cloves, crushed
• 1/2 tsp ground cumin
• 2 x 400g cans brown or green lentils, drained and rinsed
• large handful of fresh basil leaves
• natural yogurt or tzatziki, to serve

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Place the tomatoes in a small roasting tin and toss with 1 tablespoon of the oil. Roast for 10-15 minutes, until the tomatoes have just split and softened slightly.

2. Meanwhile, brush a griddle or frying pan with a little of the remaining oil and place over a high heat. Season the lamb fillets all over and cook on the griddle for about 10 minutes, turning halfway. This will give a medium-rare fillet. Transfer to a plate and set aside to rest in a warm place for 5 minutes.

3. Heat the remaining oil in a saucepan over a medium heat. Add the garlic and cumin and cook, stirring, for 1 minute. Add the lentils and cook for 3 minutes, or until heated through. Remove from the heat, stir in the tomatoes and season.

4. Divide the lentils between plates. Thickly slice the lamb and arrange on top of the lentils. Scatter with the basil leaves and serve with a dollop of yogurt or tzatziki.

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