Garlic and rosemary roasted lamb with creamed lentils

I fancied cooking something bloggable tonight, mostly, I have to confess, so I would have a blog entry on the 29th of February. I couldn’t work out what I fancied and then I remembered that Alberto had really liked some puy lentils that he’d had when we were out for Vanessa’s birthday the other week and so that gave me to focus on. I found this recipe on the BBC website and it looked like an easy and tasty one.

It came out rather well although I decided to roast the lamb chops in the oven, along with the garlic and rosemary, rather than cooking them in a griddle pan as the original recipe suggested. I prefer them like that, although I did brown them in the griddle pan before transferring them to the oven, and I feel that a recipe that calls itself ‘garlic and rosemary roasted lamb’ ought to actually feature some roasting!

Serves 2

For the lentils:
150g ofz Puy lentils
55g of butter
1 large brown onion, finely sliced
1 garlic clove, crushed
150ml of double cream
100g of parmesan shavings
Juice of ½ a lemon
Salt and freshly ground black pepper

For the lamb:
1 tablespoon of olive oil
4 lamb chops
Salt and freshly ground black pepper
6 fat garlic cloves, sliced in half
2 sprigs of fresh rosemary, cut in half

Pre-heat the oven to 200.

Bring a saucepan of salted water to the boil and add the lentils. Simmer for 15 minutes, or until tender, but still slightly al dente, drain and place into a bowl.

Brown the chops in a griddle pan with a little olive oil and the garlic cloves and rosemary. Once browned all over transfer to a roasting dish and cook in the oven to 10-15 minutes until cooked how you like them.

Meanwhile, heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured. Add the garlic and fry for another minute.

Stir in the double cream and simmer for 3-4 minutes, or until the sauce thickens slightly. Add the parmesan and lemon juice and stir well to combine. Add the lentils to the pan and stir until the lentils are well coated and the cheese has melted. Season with freshly ground salt and black pepper and keep warm until required.

Once the chops are cooked, divide the cream lentils between two serving plates and top with the lamb chops, garlic and rosemary.

I served this with wasabi mash and steamed broccoli.

Very tasty and the flavour of the puy lentils is nicely different from the more usual red, green and yellow lentils. Definitely one to make again.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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