Te Mana Lamb Rump with Lentil Ratatouille & Buffalo Yoghurt
Ingredients
Lentils
- 1 carrot finely diced
- ½ red onion finely diced
- 2 cloves garlic minced
- 1 courgette finely diced
- 1 can beluga lentils drained & rinsed
- ½ bunch parsley roughly chopped
- 1½ Tbsp sugar
- 1 Tbsp oil
- 250 g chicken broth
- 1 Tbsp balsamic vinegar
- 1 can chopped tomatoes
Lamb
- 350 g lamb rump
- ¼ tsp ground fennel
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 1 drizzle oil
To Serve
- ½ bunch mint leaves picked
- 100 g yoghurt
- 1 drizzle oil
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep carrot, onion, garlic, courgette, lentils and parsley. Set aside.
- Combine sugar and oil in a medium pot on medium heat. Cook for 3-4 minutes, until sugar has turned a caramel colour (see note below). Remove from heat and add broth and vinegar. Return to medium heat and bring to a simmer. Simmer for about 2 minutes, until caramel has dissolved. Add tomatoes, paprika, carrot, onion, garlic and salt and bring back to a simmer.
- Reduce heat to low and simmer for about 15 minutes, until sauce has thickened and vegetables are nearly tender. Add lentils and courgette and cook for a further 5 minutes, until tender. Season to taste with salt and pepper and stir through parsley.
- Pat lamb dry, season with salt and pepper and coat in spices. Heat oil in an oven-proof fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side, until golden. Transfer lamb to oven and cook for about 8 minutes for medium (depending on thickness), or until cooked to your liking.
- Rest lamb for about 5 minutes, before slicing thinly. Stir any resting juices through lentils. Prep mint.
- Lentils topped with lamb, yoghurt and mint. Drizzle with olive oil.