- 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
To prepare the lamb; in a small bowl mix the coconut oil spray, garlic powder and ground ginger together to form a paste.
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.
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.
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.
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.
Spoon onto the base of a serving place, slice the lamb and arrange on top of the lentils
Garnish with extra mint and serve..