I love lamb but it has been so expensive recently that I tend not to buy it that often. But they had this beautiful piece of fillet on sale when I went to the supermarket so I went hunting for a new lamb recipe to cook. I came across this recipe for lamb with lentils and thought it was worth a try as it was a full meal with vegetables and a carb side. I am not very creative when it comes to putting meals together though this sounded like a good deal to me. The recipe is available here:
To modify this for one person I did this:
- 100g lamb backstrap
- 6 cherry tomatoes
- 1 tbs of olive oil
- 20g kalamata olives. Mine were with the stones and I didn't chop mine.
- 1tbs rosemary
- 100g canned lentils, drained and rinsed.
- Juice from one lemon
- 40g of low fat feta, chopped in small cubes
- 1tbs fresh mint leaves
- I didn't chop the olives, I just popped them on the tray as they were
- I chopped my feta in to cubes as it was not very crumbly.
- I didn't have any dried mint so skipped that and just used the fresh mint.
As you can see I didn’t alter the recipe very much. On the whole it was a nice recipe but the feta didn’t really work for me. I know from watching cooking shows that you want a variety of textures and tastes but the feta just felt like it was thrown on at the end and was a bit dry. I am going to try this recipe again but next time will put the feta in the oven with the olives so soak up some of the flavour and juices.
The best bit of this recipe was the tomatos and olives. They were so sweet and salty when they came out of the oven. You could add these as a side dish to quite a few recipes and be very happy with the outcome. Of course I think it helped that the tomatos came from my Mum’s garden. Most people, myself included have had a bad tomato harvest this year. But my Mum’s tomato plants have gone wild. She is busy creating tomato paste, tomato sauce, tomato everything so as not waste her tomatoes.
I used canned lentils as suggested but as they only come in 400g cans at my local supermarket there is quite a bit left over. Next time I would use dried lentils – which would mean getting organised the day before to do the soaking.