Seared Lamb with Lentils and Roasted Golden Beets
INGREDIENTS
ROASTED BEETS
3 baby golden beets or one large beet
1 tsp olive oil
salt, to taste
LENTILS
1/2 cup lentils
2 cups stock
2 sprigs fresh thyme
1 clove garlic
1 peeling of lemon zest
salt, to taste
SEARED LAMB
1 lamb shoulder chop
2 tsp butter
1 tsp olive oil
2 sprigs fresh thyme
2 garlic cloves, smashed
salt and pepper to taste
LEMON YOGURT SAUCE
1 lemon, juice
1/2 cup plain yogurt
salt to taste
GARNISHES
1 tsp feta, crumbled
DIRECTIONS
preheat oven to 400°F.
I. season lamb with salt to taste and allow to rest at least 30 minutes before cooking.
II. wrap beets in foil and season with olive oil and salt. roast for 30-40 minutes or until knife tender. cool slightly and then peel. compost the peelings and quarter the beets
III. for the lentils, place all ingredients into a pot and bring to a simmer. cook for 15-20 minutes or until lentils are tender. season to taste with salt
IV. to cook the lamb, heat butter and olive oil in a cast iron skillet. once hot. gently place lamb in the pan and cook until golden brown on one side. flip and add in the thyme and garlic (be careful the thyme may pop when frying). continue to cook while basting the lamb with the pan juices using a spoon. once lambs internal temperature reaches 145°F remove from heat. allow to rest for 5 minutes before serving
V. to plate, place the yogurt on the plate and season with lemon juice and salt to taste. place the lentils on the side of the yogurt and the roasted beets on top of the yogurt. rest the lamb on top of the lentils. garnish with feta and serve hot.
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
