Marinated Lamb Fillet With Lentil And Arugula Salad

1. 1

   Combine lamb, vinegar, garlic and half the thyme in a large bowl; toss to coat. Cover; refrigerate for 3 hours or overnight.

2. 2

   Place lentils in medium saucepan of boiling water. Reduce heat to low; simmer, uncovered, for about 15-25 mins, or until tender; drain.

3. 3

   Meanwhile, cook lamb on a lightly oiled heated grill pan (or on the grill) for about 10 mins, or until browned both sides and cooked to desired doneness. Let stand, loosely covered with foil, 5 mins, then slice thickly.

4. 4

   Place lentils in large bowl with tomato, arugula, lemon peel and juice, and remaining thyme; toss gently to combine.

5. 5

   Divide salad among plates; top with lamb. Serve.

* Per serving · 4 servings · Values may vary.

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