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Barbecued lamb on lentils

Name: Barbecued lamb on lentils
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 200g lamb backstraps; 1 tablespoon olive oil; 2 garlic cloves, crushed; 800g canned lentils, rinsed and drained; 1/3 cup basil leaves; 1/2 punnet (125g) grape or cherry tomatoes, roasted; Plain yoghurt, to serve

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15m

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Add the goodness of pulses to your meals with this barbecued lamb favourite.

4 x 200g lamb backstraps
1 tablespoon olive oil
2 garlic cloves, crushed
800g canned lentils, rinsed and drained
1/3 cup basil leaves
1/2 punnet (125g) grape or cherry tomatoes, roasted
Plain yoghurt, to serve

Method

1.

Heat a lightly oiled chargrill or barbecue to high. Season lamb with salt and pepper.
2.

Cook on chargrill or barbecue for about 5 minutes each side (for medium rare) until browned. Rest for 5 minutes.
3.

Meanwhile, heat oil in a saucepan over medium heat. Add garlic and cook for 1 minute. Add lentils and cook for 3 minutes until heated through.
4.

Remove pan from heat, stir in basil and tomatoes, then season. Thickly slice lamb. Serve over lentils with yoghurt.