Barbecued lamb on lentils

Enjoy this dish with the 2004 Bleasdale Malbec!

Ingredients (serves 4)

4 x 200g lamb backstraps
1 tbs 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

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

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

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.

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