Quick & Easy

Marinated lamb backstraps with lentil and rocket salad

Puy lentils are from the region of the same name in France. Very small and particularly fast cooking, they have a delicate, almost nut-like flavour that lets the marinated lamb backstrap stand out as the star of the show.
1H 15M



1.In a large bowl, combine lamb, vinegar, garlic and half the thyme; toss to coat. Cover; refrigerate for 3 hours or overnight.
2.In medium saucepan of boiling water, add lentils, reduce heat, and simmer, uncovered, for about 15-25 minutes, or until tender; drain.
3.Meanwhile, cook lamb on a lightly oiled heated grill plate (or grill or barbecue) for about 10 minutes, or until browned both sides and cooked as desired. Cover lamb; stand 5 minutes, then slice thickly.
4.Place lentils in large bowl with tomato, rocket, rind, juice and remaining thyme; toss gently to combine.
5.Divide salad among plates; top with lamb. Serve.

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