I will admit that when I first seen this recipe a few months ago, I wasn't sure how the combined flavours would work. However, as most of the ingredients are items that I would normally have in the fridge or cupboard, I decided to give it a go. I'm so glad that I put my fears to one side as the results were delicious and I have cooked it a few times over the winter months.
- 2 lamb steaks, I usually use lamb leg steaks
- 440g tin green lentils, rinsed & drained
- 1 red chili, chopped
- 2 cloves garlic, chopped
- 100g spring greens, or savoy cabbage, shredded
- 50g fresh coriander, shredded
- 100g Feta, cubed
- 2tbsp soured cream
- Squeeze of lemon juice
- Heat a griddle pan until smoking, drizzle a little olive oil over the lamb and season with salt & pepper, before placing onto the griddle. Cook for about five minutes on one side before turning. Depending on how you like your lamb, keep an eye on the second side to ensure you don't overcook it. While the lamb is cooking, you can prepare the rest of the dish. Once your lamb is cooked to your liking, remove from the pan and leave to rest.
- Put the spring greens into a pan of boiling, salted water and cook for a few minutes. Once cooked, drain then put back in the pan with a tight lid. Set aside until a needed.
- Heat some olive oil in a deep sided frying pan, add the garlic and fry for until just turning a golden colour. At this point, add the lentils and chili and cook five minutes.
- Once the lentils are warmed through, add half of the shredded coriander and the cooked spring greens. Stir through and cook for a further two minutes.
- Remove the lentils from the heat, add the cubed feta and the soured cream. The residual heat should quickly heat the soured cream and start to melt the feta. squeeze a little lemon juice into the mixture and stir everything together.