Pan Seared Coconut Cannon of Lamb with Puy Lentils

Try this healthy protein-rich lamb dish.  Lean cannon of lamb dusted in garlic powder and ground ginger, pan fried, finished in a hot oven and served with puy lentils cooked in aromatic garam masala spice and fresh mint.

Prep Time: 10 mins

Cook Time: 15 minutes

Serves: 2 people

Ingredients

  • 1 x 250g cannon of lamb
  • 2 tablespoons coconut oil cooking spray
  • 2 teaspoons garlic powder
  • ½ teaspoon ground ginger

  • For the puy lentils:

  • 1 tablespoon coconut oil cooking spray
  • 1 small red onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped or crushed
  • 1 teaspoon garam masala
  • 100g cherry tomatoes, quartered
  • 1 x 250g pack ready to eat puy lentils
  • 150ml good, hot vegetable stock
  • 2 tablespoons freshly chopped mint
  • Extra freshly chopped mint, to garnish

Method

  1. To prepare the lamb; in a small bowl mix the coconut oil spray, garlic powder and ground ginger together to form a paste.

  2. Heat a medium non-stick pan until hot.  Meanwhile, put the lamb on a chopping board and make several slashes over the surface. Rub the coconut mixture all over.

  3. Sear the lamb in the pan for 2-3 minutes, then transfer to a preheated oven at 180°C,160°C Fan, Gas Mark 4, and cook for 10 minutes turning occasionally until still pink in the middle (or 15-20 minutes if you prefer your lamb a little more cooked).  Set aside to rest for 2-3 minutes.

  4. Alternatively, cook under a preheated moderate grill or on a prepared barbecue for the same cooking time.

  5. Meanwhile, to prepare the lentils, heat the coconut oil spray in a non-stick pan and cook the onion, garlic and garam masala for 2-3 minutes.

  6. Add the tomatoes, lentils and stock, stir gently and cook for 2-3 minutes to heat through.  Remove from the heat and stir through the mint.

  7. Spoon onto the base of a serving place, slice the lamb and arrange on top of the lentils.

  8. Garnish with extra mint and serve..