- 2 lamb fillets
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp fennel seeds
- ½ cup brown lentils
- 1 large handful of rocket leaves (arugala)
- 1 bunch asparagus
- 1 handful flat leaf parsley or mint, roughly chopped
- 3-4 tbsp Greek/Natural yoghurt
- Salt and pepper
- Olive oil
Soak the lentils overnight or for 8 hours, then rinse thoroughly. (read why I suggest doing that here)
Simmer the lentils for 45 minutes or until tender, then drain and set aside.
If you have time, dry-fry the spices in the form of the whole seeds then grind up with some salt in a mortar and pestle, otherwise just use the cumin and coriander powder.
Preheat the oven 180°C.
Heat a frying pan to medium high heat, and add a good splash of olive oil.
Coat the lamb fillets with the spices and season with salt and pepper and add to the pan. Cook for 4 minutes on one side, then turn over and place the pan in the oven for 5 minutes, then place on a plate, cover with foil and allow to rest for a few minutes (this should make it medium rare).
Heat a griddle pan on high heat. Coat the asparagus in a little olive oil and season with salt and pepper, then place onto the griddle pan. Turn a few times so they are cooked evenly.
Mix the lentils with the juice of ½ lemon, a good glug of olive oil and some salt and pepper, then mix through the rocket leaves and herbs.
Serve the lentils onto the place. Cut the lamb fillets into thick slices and arrange over the top of the lentils. Serve the asparagus on the side along with a good dollop of natural yoghurt and a lemon wedge or cheek, and sprinkle over some salt and a crack of black pepper.