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..