Minty lamb with rainbow veg and lentils
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Minty lamb with rainbow veg and lentils
Using just a handful of ingredients, this speedy supper is nonetheless packed with flavour, high in fibre and provides an array of micronutrients
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
559Kcal
Fat
20gr
Saturates
6gr
Carbs
39gr
Sugars
14gr
Fibre
13gr
Protein
48gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 400g pack ready-to-roast Mediterranean roast vegetables
- 1 tsp olive oil
- about 300g lean lamb leg steaks
- 2 tbsp mint sauce
- 1 x 250g pack Beluga or Puy lentils (or a tin of green lentils)
- handful of rocket
Step by step
- Preheat the oven to 200°C, 180°C, gas 6, or an air fryer to 180°C. Roast the vegetables for 25 minutes in the oven, or cook for 15-20 minutes in the air fryer.
- Meanwhile, heat the olive oil in a frying pan, season the lamb and pan-fry on a medium-high heat for about 8 minutes, turning occasionally. Reduce the heat, add the mint sauce to the lamb and turn to coat, then cook for about 1 minute more. Remove to warmed plates and leave to rest for a few minutes.
- Tip the lentils into the frying pan with a splash of water and heat through, then stir through the roasted vegetables and the rocket. Serve with the minty lamb.
