Rosemary lamb with mustardy lentils
Serves: 2
Prep time: 20Total time: 
Recipe photograph by Ant Duncan
Rosemary lamb with mustardy lentils
The natural variety of colours in rainbow chard brings a range of nutrients to your plate: it's particularly rich in carotenoids, polyphenols and vitamins K, A and C, and will boost your fibre intake
Serves: 2
Prep time: 20Total time: 
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Nutritional information (per serving)
Calories
593Kcal
Fat
25gr
Saturates
10gr
Carbs
39gr
Sugars
16gr
Fibre
9gr
Protein
49gr
Salt
1.4gr
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 300g pack lamb leg steaks
- 1 tsp dried rosemary
- 150g Chantenay carrots, halved lengthways
- 3 tsp olive oil
- 2 garlic cloves, crushed
- 200g rainbow chard, roughly chopped
- 1 x 250g pack cooked puy and green lentils, or tinned lentils, rinsed and drained
- 1 tbsp clear honey
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
Step by step
- Pat the lamb steaks dry on kitchen paper then season and sprinkle with the rosemary. Get a frying pan hot. Cook the carrots until tender in boiling water, or microwave in a covered bowl with a splash of water.
- Add 1 teaspoon of olive oil to the hot frying pan and add the lamb steaks. Cook on a medium-high heat for about 6 minutes for slightly pink meat, turning regularly.
- Meanwhile, heat 2 teaspoons of oil in a large pan and add half the garlic and all of the chopped chard. Stir-fry for 3-4 minutes, then add 4 tablespoons of water and the lentils. Cover the pan and heat gently for 3-4 minutes.
- Add the rest of the garlic to the frying pan with the lamb and cook for a few seconds, then add ½ tablespoon each of honey and balsamic vinegar. Remove from the heat, turning the lamb in the mixture and leave to rest for a few minutes before slicing.
- Whisk the remaining honey and vinegar with the mustard then stir into the lentils and chard, adding the drained carrots. Season and divide between plates. Serve the lamb on top, spooning the pan juices over.
