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1
Mix together the lemon rind, rosemary, sage and garlic and rub over the lamb steaks, then squeeze the lemon juice over the lamb steaks.
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2
Heat a large non-stick pan until hot and, over a medium-high heat, add the lamb steaks (and some of the lemon juice that has dripped off them when you transferred them to the pan) and fry for 1 minute on each side.
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3
Remove the lamb from the pan, and set aside.
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4
Add the bacon, onions, carrot and celery to the pan and fry for 2-3 minutes or until they are beginning to soften.
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5
Add the lentils and the stock - and any of the herbs and garlic that didn't make it into the pan earlier when you were browning the lamb steaks - and, over a high heat, return the lamb to the pan and bring the mixture to the boil.
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6
Reduce to a low-medium heat and simmer gently for 30-40 minutes or until the lentils are tender and most of the stock has been absorbed.
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7
Serve the lamb with potatoes mashed with buttermilk or low-fat milk. If the potatoes have been made ahead of time - and if you like spinach - mix through the mashed potatoes a packet of frozen spinach, which has not only been thawed, and thoroughly-drained but has also had all excess moisture squeezed from it.
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8
Chef's Note: Since I posted this recipe and last made this dish, I have found and posted the most fabulous recipe for vegetable stock, which is now my standard vegetable stock recipe: Vegetable Stock Recipe #135453.
