- 2 boned lamb loins (about 1 pound each)
- Coarse salt
- 1 pound dried brown lentils
- 1/3 cup extra-virgin olive oil (EVOO), plus some for drizzling
- Juice of 1/2 lemon
- 1 teaspoon ground cumin
- Freshly ground black pepper
- 2 tablespoons parsley or mint, chopped
- Dijon mustard
- A loaf of multi-grain bread
Preheat oven to 400F.
Coat each loin of lamb with a drizzle of EVOO and a sprinkle of salt. Heat a skillet over medium-high heat. Place the loins in the hot pan and cook 1 minute, searing on all sides. Place aluminum foil over pot handle to keep it from burning and transfer the pan to the oven. Cook 7-8 minutes, removing them when a thermometer reads 145-150F for medium. Let the meat come to room temperature then store covered in the fridge until ready to serve.
To prepare the lentils, place them in a small pot and add just enough tap water to cover them. Place the pot on the stove and bring the water to a boil. Reduce heat to a simmer and cook 25 minutes, until lentils are just tender. While they cook, combine EVOO, lemon juice, cumin, pepper and minced parsley or mint in the bottom of a large bowl. Drain lentils well and immediately transfer to the bowl with the dressing. Toss until warm lentils absorb dressing and season with salt. Serve at room temperature.
To serve, bring the lamb back to room temperature then slice each loin into 1/4-inch-thick rounds. Fan the pieces out down half of a long, oval platter, saving space for lentil salad alongside. Serve with Dijon mustard and sliced multi-grain crusty bread alongside.