Grilled Lamb with Red Lentils

Name: Grilled Lamb with Red Lentils
Total time: 30 min
Yield: 2 servings
Ingredients: 1/2 pound lean lamb, cut in thin slices; 1 cup red lentils; 2 shallots, chopped fine; 2 tablespoons olive oil; 1/3 cup dry white wine; 2 tablespoons sherry-wine vinegar; 1 tablespoons Dijon-style mustard; 1 small red, yellow or orange pepper, seeded and chopped fine; 1 small green pepper, seeded and chopped fine; 1 tablespoon chopped fresh mint; Freshly ground black pepper to taste

By Marian Burros

Total Time: 30 minutes
Rating: 3(6)
Comments: Read comments

Featured in: Lifestyle: Sunday Menu; Lentils That Don't Linger in the Pot

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Ingredients

Yield:2 servings

½pound lean lamb, cut in thin slices
1cup red lentils
2shallots, chopped fine
2tablespoons olive oil
⅓cup dry white wine
2tablespoons sherry-wine vinegar
1tablespoons Dijon-style mustard
1small red, yellow or orange pepper, seeded and chopped fine
1small green pepper, seeded and chopped fine
1tablespoon chopped fresh mint
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Grill or broil lamb until medium rare. Cut it into strips and set aside.
Step 2
Cover lentils generously with water. Cover pot and bring to boil. Uncover, reduce heat and cook until lentils are tender but still firm, 6 to 8 minutes. Watch carefully: they can turn to mush quickly. Drain off liquid, run under cold water and let drain.
Step 3
Saute shallots in hot oil in small saucepan until soft. Add wine and boil until liquid has almost evaporated. Remove from heat and stir in vinegar and mustard.
Step 4
Put lamb, lentils, peppers, mint and shallot mixture in a serving bowl. Stir to coat with dressing, and season with black pepper.