![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Rosemary lamb with creamy puy lentils
- Published: 31 Jul 12
- Updated: 18 Mar 24
A quick, easy shortcut lamb recipe made with puy lentils, garlic, rosemary and crème fraîche.
![Rosemary lamb with creamy puy lentils](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/659243-1-eng-GB_rosemary-lamb-with-creamy-puy-lentils-768x880.jpg)
-
Serves 4
-
Ready in 12 min
Advertisement
Ingredients
- 4 lamb leg steaks (about 100g each)
- 1 tbsp olive oil
- 2 fresh rosemary sprigs
- 2 garlic cloves, bruised
- 2 x 250g packs ready-cooked puy lentils
- Splash of chicken stock
- Dollop of Dijon mustard
- 3 tbsp crème fraîche
- Handful of fresh parsley, chopped
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Drizzle the lamb with the oil, season, then rub with one of the rosemary sprigs. Heat a frying pan over a high heat, then fry the lamb and bruised garlic for 5-6 minutes, turning once, until the steaks are cooked but still pink in the middle. Set aside to rest.
- Meanwhile, put the lentils, stock and the remaining rosemary sprig in a pan and heat gently until the lentils are hot. Remove from the heat, add the mustard, crème fraîche and parsley, then season. Slice the lamb and serve on top of the creamy lentils.
Recipe continues after advertising
Advertisement
- Recipe from August 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 417kcals
- Fat
- 17.2g (7.8g saturated)
- Protein
- 34.6g
- Carbohydrates
- 26.6g (2g sugar)
- Fibre
- 7.4g
- Salt
- 1.6g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/09/Sep24-footer-cover-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter