Grilled Lamb With Lentils and Ginger-Nectarine Sauce

By Marian Burros

Published August 18, 1992

Total Time
40 minutes
Rating
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Featured in: PLAIN AND SIMPLE; A Meal-in-a-Dish From 4 of the 5 Food Groups

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Ingredients

Yield:2 servings

  • ¾ cup red lentils

  • 8 ounces boneless leg of lamb

  • 1 clove garlic

  • 2 heaping tablespoons crystallized ginger

  • 1 ¼ pounds ripe nectarines

  • 2 tablespoons red wine vinegar

  • ¼ teaspoon hot red pepper flakes

  • 1 teaspoon ground cumin

  • 2 cups arugula, washed

  • ½ pound Kirby cucumbers, thinly sliced

  • ¾ pound ripe field tomatoes, thickly sliced, then halved or quartered

  • 2 scallions, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

101 grams carbs; 77 milligrams cholesterol; 727 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 19 grams fat; 16 grams fiber; 104 milligrams sodium; 45 grams protein; 42 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

  1. Step 1

    If using broiler, turn it on.

  2. Step 2

    Boil lentils in enough water to cover for about 10 minutes over medium heat. Drain.

  3. Step 3

    If using stove-top grill, prepare. Remove excess fat from lamb and grill or broil to rare, 10 minutes or more depending on thickness of lamb.

  4. Step 4

    With food processor on, put garlic through feed tube to mince. Add ginger and process to mince.

  5. Step 5

    Wash, dry and remove pits from nectarines. Add nectarines to food processor with vinegar, hot pepper flakes and cumin, and process to make a puree.

  6. Step 6

    Arrange arugula on platter in single layer. Top with drained lentils.

  7. Step 7

    Cut lamb into thin strips and arrange on top of lentils. Arrange cucumbers, tomatoes and scallions on top of lentils and lamb, and spoon on nectarine sauce.

  8. Step 8

    Serve with good-quality coarse-textured country bread.

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Comments

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Pleasantly surprised

I had leftover grilled leg of lamb, too much arugula, and needed to use some lentils. This checked all the boxes. I had to buy way unripe nectarines. Amazingly the nectarines worked great in the puréed dressing and the whole salad came together just right. It made way too much for just the two of us.

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