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Have you ever tried making lentils? They are so easy to cook are very nutritious and taste amazing... but so few people cook with them. This lamb recipe uses a sun-dried tomato paste which gives it a great Italian lease of life.
peel and finely dice the onion, sweating it off in a saucepan for 5 minutes.
add the garlic, bay leaves and thyme to the onions as they cook.
tip in the lentils and continue to fry for 2 minutes.
pour in the stock, bring to the boil and simmer for 30 minutes.
reduce the lentils until most of the stock has been absorbed and then stir through the tomato paste.
season the lamb rump and pan-fry or grill to your desired amount… Medium is our preferred level of cooking for lamb rump.
allow the meat to rest for 3-4 minutes, then carve into slices.
serve the lentils as a bed for the lamb and finish by sprinkling with the feta and mint.