Pan Seared Coconut Cannon of Lamb with Puy Lentils

Time to prepare: 
10 minutes
Cooking time: 
15 minutes
Suitable for Halal cookery: 

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

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  • 1 x 250g/9oz cannon of lamb
  • 30ml/2tbsp coconut oil cooking spray
  • 10ml/2tsp garlic powder
  • 2.5ml/½tsp ground ginger
  • Salt and freshly milled black pepper
  • For the Puy Lentils:
  • 15ml/1tbsp coconut oil cooking spray
  • 1 small red onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped or crushed
  • 5ml/1tsp garam masala
  • 100g/4oz cherry tomatoes, quartered
  • 1 x 250g pack ready to eat puy lentils
  • 150ml/¼pint good, hot vegetable stock
  • 30ml/2tbsp freshly chopped mint
  • Extra freshly chopped mint, to garnish
  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 Gas mark 4, 180°C 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. Alternatively, cook under a preheated moderate grill or on a prepared barbecue for the same cooking time.

  4. 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. 

  5. 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.

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

  7. Garnish with extra mint and serve..