Grilled Lamb with Red Lentils Recipe

Name: Grilled Lamb with Red Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound lean lamb, cut in thin slices; 1 cup red lentils; 2 shallots, chopped fine; 2 tablespoons olive oil; ⅓ cup dry white wine; 2 tablespoons sherry-wine vinegar; 1 tablespoons Dijon-style mustard; 1 small red, yellow or orange pepper, seeded and chopped fine; 1 small green pepper, seeded and chopped fine; 1 tablespoon chopped fresh mint; Freshly ground black pepper to taste

Servings: persons

1/2 pound lean lamb, cut in thin slices
1 cup red lentils
2 shallots, chopped fine
2 tablespoons olive oil
⅓ cup dry white wine
2 tablespoons sherry-wine vinegar
1 tablespoons Dijon-style mustard
1 small red, yellow or orange pepper, seeded and chopped fine
1 small green pepper, seeded and chopped fine
1 tablespoon chopped fresh mint
Freshly ground black pepper to taste

1
Grill or broil lamb until medium rare.
2
Cut it into strips and set aside.
3
Cover lentils generously with water.
4
Cover pot and bring to boil.
5
Uncover, reduce heat and cook until lentils are tender but still firm, 6 to 8 minutes.
6
Watch carefully: they can turn to mush quickly.
7
Drain off liquid, run under cold water and let drain.
8
Saute shallots in hot oil in small saucepan until soft.
9
Add wine and boil until liquid has almost evaporated.
10
Remove from heat and stir in vinegar and mustard.
11
Put lamb, lentils, peppers, mint and shallot mixture in a serving bowl.
12
Stir to coat with dressing, and season with black pepper.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound lean lamb, cut in thin slices, 1 cup red lentils, 2 shallots, chopped fine, 2 tablespoons olive oil, and more.

Yes, Grilled Lamb with Red Lentils falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lamb with Red Lentils

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