Puy lentils with Lamb Loin Fillets
Takes 40 minutes
This is so easy & quick to do, very healthy but boy does it taste great! Trevor & I have a 'heart' rating system aka how much do we love it and this one was rated 4!
- 25g butter
- 1 small leek, diced
- 1 stalk celery, diced
- 2 cloves garlic, chopped
- 1/2 carrot, finely diced
- 1 tbsp chopped rosemary & parsley leaves (save the stalks)
- 1 stalk thyme
- 1 bay leaf
- 1 cup Puy lentils
- 2 1/2 cups chicken or vegetable stock
- 2 Lamb Loin Fillets (I use Silver Fern Farms)
- 1 cup prepared lamb jus
- New Zealand Redcurrant Jelly (I use Barkers)
- Melt butter in a large saucepan & gently cook the leek, celery, garlic, carrot & chopped herbs with a lid on for about 10 minutes or until soft but not browned.
- Tie the thyme, parsley stalks & bay leaf together with kitchen string & drop into the pot.
- Add the lentils & stock. Bring to the boil & simmer uncovered, stirring occasionally for 25-30 minutes.
- Get the loin fillets ready by seasoning to taste. When the lentils have 10 minutes to go pan fry for 3-5 minutes each side depending on how you like your lamb cooked. Remove from pan & rest under foil for at least 5 minutes before slicing in half.
- Warm the jus & serve alongside with redcurrant jelly. Bon appétit!