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Ingredients

250g punnet cherry tomatoes
1/4 cup (60ml) olive oil
1/2 cup (80g) kalamata olives, chopped
2 x 200g lamb backstraps, trimmed
1 tablespoon chopped rosemary
400g can lentils, rinsed, drained
1 tablespoon lemon juice
150g low-fat feta, crumbled
1 teaspoon dried mint
2 tablespoons mint leaves

Method

Step 1 Preheat the oven to 200C.
Step 2 Toss tomatoes in 2 teaspoons oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for final 5 minutes.
Step 3 Meanwhile, rub lamb with rosemary and 2 teaspoons oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.
Step 4 Rest the lamb, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes. Drain lentils and toss with lemon juice and remaining 2 tablespoons oil. Season.
Step 5 To serve, scatter lentils on plates, top with slices of lamb and scatter with feta, tomatoes, olives and dried and fresh mint.

Lamb with lentils, feta and mint

How to make Lamb with lentils, feta and mint

Ingredients

Method