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.
- 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
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 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.
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..