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Grilled Lamb steak with Lentils

Grilled Lamb Steaks with Lentils

Italian style grilled lamb steaks served with lentils

Course Main
Cuisine Italian
Keyword Lamb, lentils
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Marinating time (see notes) 1 hour
Total Time 2 hours 25 minutes
Servings 2
Calories 790 kcal
Author Fiona Maclean

Ingredients

Lamb

  • 2 medium Lamb steaks around 200g each, deboned
  • 2 tbsp Olive OIl
  • 2 cloves Garlic
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 Bay Leaves

Lentils

  • 100 g Italian brown lentils or puy lentils
  • 2 medium Carrots
  • 1 medium Onion
  • 1 stick Celery
  • 1 tbsp Olive Oil
  • 230 ml Stock or Water
  • 60 ml Dry white wine or vermouth
  • 2 sprigs Thyme
  • 1 Bay Leaf
  • Salt and pepper

Instructions

Lamb

  1. Make a marinade for the lamb with the olive oil, salt and pepper, garlic and herbs

  2. Rub the mixture well into the flesh of the lamb, cover and leave to rest for a minimum of 1 hour and up to 12 hours.

  3. If you are using a sous-vide, remove the lamb from the marinade and drain off some of the oil, reserving the herbs and garlic.

  4. To serve medium-rare, put the meat with the herbs and garlic into individual sous-vide bags and seal.

    Lamb steak sous vide

  5. Prepare the sous-vide to 56C and sous-vide for at least an hour

    Marinaded leg of lamb steak

  6. Heat a cast-iron griddle or heavy-based frying pan

  7. If you are using the sous-vide, remove the meat and open the bags. drain off most of the liquid.

  8. If you've skipped the sous-vide, remove the meat from the marinade draining off most of the oil

  9. When the griddle is nice and hot, add the meat. It should sizzle nicely. Sous vide meat will need to be cooked on high for around a minute on each side.

  10. Meat which has not been cooked on the sous-vide should be cooked on high for one minute, then with the heat reduced for a further 4 minutes before turning and repeating 1 minute on high and 4 minutes on medium.

  11. Allow the meat to rest under a foil tent for 5 minutes before cutting into slices to serve.

Lentils

  1. Follow the instructions on the packet for your lentils and soak if advised to do so.

    ingredients for lentils

  2. Peel the onion, carrot and garlic and chop all the vegetables into small dice (about 1/4 cm)

    Vegetable soffrito chopped

  3. Add the olive oil to a heavy-based casserole and heat over a medium temperature (don't let it smoke!)

  4. Add all the vegetables and herbs, season well with pepper and toss them in the oil. Heat, stirring frequently, for around 10 minutes till the vegetables are softening a little but not coloured. Do not add salt at this stage

    vegetable soffrito for lentils

  5. Add the wine and let it sizzle to evaporate

  6. Add the lentils and stock.

  7. Bring the mixture to the boil and reduce the temperature to simmer.

  8. I use Bartoli Lenticchie which take 20 minutes to cook and don't need to be soaked, but you should follow the directions for the lentils you are using.

  9. If necessary add a little water to the mixture as it cooks. You are aiming to end up with a lentil stew that doesn't need to be drained, so don't add too much

  10. Once the lentils are cooked, taste and add salt and more pepper as appropriate.

  11. Serve the lentils in a shallow bowl with the lamb slices on top.

Nutrition Facts
Grilled Lamb Steaks with Lentils
Amount Per Serving
Calories 790
* Percent Daily Values are based on a 2000 calorie diet.