Minty lamb with rainbow veg and lentils
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Minty lamb with rainbow veg and lentils
Using just a handful of ingredients, this speedy supper is nonetheless packed with flavour, high in fibre and provides an array of micronutrients
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
559Kcal
Fat
20gr
Saturates
6gr
Carbs
39gr
Sugars
14gr
Fibre
13gr
Protein
48gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 x 400g pack ready-to-roast Mediterranean roast vegetables
- 1 tsp olive oil
- about 300g lean lamb leg steaks
- 2 tbsp mint sauce
- 1 x 250g pack Beluga or Puy lentils (or a tin of green lentils)
- handful of rocket
Step by step
- Preheat the oven to 200°C, 180°C, gas 6, or an air fryer to 180°C. Roast the vegetables for 25 minutes in the oven, or cook for 15-20 minutes in the air fryer.
- Meanwhile, heat the olive oil in a frying pan, season the lamb and pan-fry on a medium-high heat for about 8 minutes, turning occasionally. Reduce the heat, add the mint sauce to the lamb and turn to coat, then cook for about 1 minute more. Remove to warmed plates and leave to rest for a few minutes.
- Tip the lentils into the frying pan with a splash of water and heat through, then stir through the roasted vegetables and the rocket. Serve with the minty lamb.
