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Dijon Lamb With Herb Lentils and Greens

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“Mustard coated lamb, earthy lentils and garlicky greens make a terrific trio in this winner of a dinner.”
1hr 15mins

Ingredients Nutrition


  1. Set the oven to 450°F Blanch the chard leaves in plenty of boiling water, drain and set on one side.
  2. Rub the lamb with the mustard. Heat half of the oil in a frying pan and fry the lamb on all sides until browned.
  3. Transfer to the oven and cook for 15 minutes.
  4. Meanwhile, place the lentils in a large saucepan and cover with water. Bring to the boil and simmer for about 20 minutes, until the lentils are cooked. Drain through a fine sieve and refresh under cold running water.
  5. Heat the remaining oil in a frying pan and add the garlic, lentils, herbs and chard and toss well together with the lemon juice. Season to taste.
  6. Spoon a generous helping of lentils and greens in the centre of each plate, top with slices of lamb fillet and serve immediately.

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