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 over and served with puy lentils cooked in aromatic garam masala spice and fresh mint.
- 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..