Dijon Lamb With Herb Lentils and Greens

Ingredients

• 2 lamb fillets
• 1 tablespoon Dijon mustard
• 6 tablespoons olive oil
• 9 ounces French lentils, rinsed
• 3 garlic cloves, crushed
• 1 tablespoon fresh marjoram
• 1 tablespoon fresh basil leaf
• 2 tablespoons fresh mint leaves
• 1 1/2 lbs swiss chard leaves
• 1/2 tablespoon lemon juice
• 1 pinch salt & freshly ground black pepper

Directions

1. 1

   Set the oven to 450°F Blanch the chard leaves in plenty of boiling water, drain and set on one side.

2. 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. 3

   Transfer to the oven and cook for 15 minutes.

4. 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. 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. 6

   Spoon a generous helping of lentils and greens in the centre of each plate, top with slices of lamb fillet and serve immediately.