Grilled Lamb with Red Lentils
Published March 24, 1990
- Total Time
- 30 minutes
- Rating
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Ingredients
½ pound lean lamb, cut in thin slices
1 cup red lentils
2 shallots, chopped fine
2 tablespoons olive oil
⅓ cup dry white wine
2 tablespoons sherry-wine vinegar
1 tablespoons Dijon-style mustard
1 small red, yellow or orange pepper, seeded and chopped fine
1 small green pepper, seeded and chopped fine
1 tablespoon chopped fresh mint
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
79 grams carbs; 87 milligrams cholesterol; 1302 calories; 42 grams monosaturated fat; 5 grams polyunsaturated fat; 42 grams saturated fat; 93 grams fat; 15 grams fiber; 143 milligrams sodium; 34 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grill or broil lamb until medium rare. Cut it into strips and set aside.
- Step 2
Cover lentils generously with water. Cover pot and bring to boil. Uncover, reduce heat and cook until lentils are tender but still firm, 6 to 8 minutes. Watch carefully: they can turn to mush quickly. Drain off liquid, run under cold water and let drain.
- Step 3
Saute shallots in hot oil in small saucepan until soft. Add wine and boil until liquid has almost evaporated. Remove from heat and stir in vinegar and mustard.
- Step 4
Put lamb, lentils, peppers, mint and shallot mixture in a serving bowl. Stir to coat with dressing, and season with black pepper.
Private Notes