Lamb steaks with pumpkin and balsamic lentils Lamb steaks with pumpkin and balsamic lentils

Lamb steaks with pumpkin and balsamic lentils

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Oh my lentil. This delicious dish really does tick all the boxes. Chef Adrian Martin knocks it out of the park again. Ready in under 40 this is perfect for dinner in a hurry on a cold winters night. 

Preparation: 10 mins 
Cooking: 30 mins
Ingredients
  • 2 lamb steaks
  • 2 tbsp olive oil
  • 1 mini pumpkin, peeled deseeded and diced
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 250g cooked Puy lentils
  • 75ml red wine
  • 3 tbsp balsamic vinegar
  • 25g mature chedder, finely grated
  • 1 tbsp finely chopped parsley
  • Sea salt and freshly ground black pepper
Method
  • Add the pumpkin to a medium sized saucepan of water, bring to the boil and simmer for 8-10 minutes until softened. Heat a tablespoon of the oil in a large sauté pan over a medium heat and add the onion, sauté for 4-5 minutes until slightly softened and add the garlic along with the cooked pumpkin, fry for 6-8 minutes until it catches a little colour. 
  • Pour in the wine, balsamic vinegar and stock. Bring to the boil and simmer for 2-3 minutes until the liquid has been absorbed.
  • Heat the remaining tablespoon of oil in a large frying pan over a high heat. Fry the lamb for 2-3 minutes on each side, allow to rest on a plate for a couple of minutes before serving.
  • Divide the lentils between the serving plates, top with a steak, a little mature cheddar, parsley and some black pepper and serve.

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