- 1⁄2 cup red wine
- 4 cloves garlic
- 6 rosemary sprigs
- 1⁄2 cup olive oil
- 4 lamb backstraps (or loin fillets)
- 2 cups dried green lentils
- 1⁄2 cup peas
- 1⁄2 cup crumbled feta cheese
- torn mint leaves
- extra virgin olive oil
- 1 lemon
- coarse ground black pepper
- sea salt
- 1 tbsp SuperSprout Beetroot powder
- 1 tbsp SuperSprout Carrot powder
In a glass or ceramic dish, combine the red wine, sliced garlic, olive oil, juice from 1⁄2 of lemon, beetroot powder and in your hands, twist and break the rosemary roughly to release it’s natural oils. Turn the lamb through the marinade, cover and leave in the fridge for a minimum of 3 hours.
Bring a pot of salted water to the boil and add the green lentils and reduce to a simmer for 30 minutes. Once cooked and drained, toss through with juice from 1⁄2 lemon, carrot powder, pepper, a sprinkle of sea salt and a splash of extra virgin olive oil. Allow to cool then add peas, mint and crumbled feta.
Remove lamb from marinade and roll through some sea salt and pepper on a plate and press so spices stick. Heat a tablespoon of olive oil in a pan on high heat and sear the lamb for 2 – 3 minutes on each side then turn off heat and cover the pan with lid or foil for a further 5 minutes.
Remove lamb from the pan and slice thickly and serve with the lentil salad.