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Lamb with Lentils, Feta and Mint

posted Nov 5, 2018, 10:09 PM by Difference Personal Training   [ updated Nov 5, 2018, 10:12 PM ]

Lamb with Lentils, Feta and Mint

Image result for lamb with lentils and feta


250g Punnet Cheery Tomatoes 

1/4 cup (60ml) Olive Oil

1/2 Cup (80g), Kalamata Olives

2x200g Lamb Backstrips

1 Tablespoon Chopped Rosemary 

400g Can Lentils, Rinsed, Drained 

1 Tablespoon Lemon Juice

150g Reduced Fat Fetta

1 Tablespoon Dried Mint

2 Tablespoons Mint Leaves 

Nutrition per serve

Fat - 30g

Carbohydrates - 8g

Protein - 37g


  • Preheat the oven to 200C. 
  • Toss tomatoes in 2 teaspoons oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for final 5 minutes. 
  • Meanwhile, rub lamb with rosemary and 2 teaspoons oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.
  • Rest the lamb, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes. Drain lentils and toss with lemon juice and remaining 2 tablespoons oil. Season. 
  • To serve, scatter lentils on plates, top with slices of lamb and scatter with feta, tomatoes, olives and dried and fresh mint.