Categories: herbs, lamb, main course, meat

Ingredients

• 1/2 cup dried Beluga black or French green lentils, cleaned of excess roughage as explained above
• 1/4 cup extra virgin olive oil, divided
• 4 large garlic cloves cut into fine paper-thin slices
• 1/2 cup Picholine or Nicoise olives
• 1 cup red wine
• Sea salt
• Freshly ground black pepper
• 2 tablespoons fresh thyme leaf
• 8 spring lamb loin chops, trimmed of the fat covering
• 1/2 pound wild mushrooms such as chanterelles or portabellas

Directions

1. Preheat your grill or broiler. Bring large saucepan of water to boil over high heat. Add lentils, cooking until they are al dente, tender but still a little firm to the bite, about 5 minutes. Transfer to strainer and drain.

2. Meanwhile, in a medium nonstick skillet, heat 3 tablespoons of the olive oil over low to medium heat. Add the slivered garlic, cooking slowly until tender and mild but not browned, about 8 minutes. Add the lentils, olives and wine, cooking over medium heat until liquids are reduced to lightly coat the lentils, about 5 minutes. Add half of the thyme. Season generously with salt and pepper.
3. Rub surface of the lamb with a few drops of olive oil. Season with salt and pepper. Place lamb chops on grill, cooking until well seared, about 4 minutes. Turn over and continue cooking to your desired temperature, about 3 minutes depending on thickness of chops and heat of your grill.
4. Meanwhile, in a medium nonstick pan, heat remaining olive oil over high heat. Add the mushrooms, cooking until well seared. Season.
5. To serve: Divide and spoon lentil mixture in center of warm serving plates. Artistically arrange the mushrooms over and around the lentils. Position lamb chops atop the lentils. Sprinkle with remaining thyme and a little black pepper. Serve immediately.

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