1. Set the oven to 450°F Blanch the chard leaves in plenty of boiling water, drain and set on one side. 2. Rub the lamb with the mustard. Heat half of the oil in a frying pan and fry the lamb on all sides until browned. 3. Transfer to the oven and cook for 15 minutes. 4. Meanwhile, place the lentils in a large saucepan and cover with water. Bring to the boil and simmer for about 20 minutes, until the lentils are cooked. Drain through a fine sieve and refresh under cold running water. 5. Heat the remaining oil in a frying pan and add the garlic, lentils, herbs and chard and toss well together with the lemon juice. Season to taste. 6. Spoon a generous helping of lentils and greens in the centre of each plate, top with slices of lamb fillet and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
