Enjoy this dish with the 2004 Bleasdale
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
Heat a lightly oiled chargrill or barbecue to high. Season lamb with salt
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.