Whenever we cook with lentils we always wonder why we don’t do so more often! They give fantastic earthy flavours to salads. We’ve matched them with rosemary lamb, roast beetroot, celery, fresh herbs and feta… Wow! 

Gluten free. Sugar Free. 30 Minutes. Amazing!

Serves 2

400g butterflied leg lamb
1 sprig rosemary
1 clove of garlic
1 cup puy lentils
2 beetroot bulbs
1 stick of celery
1 red onion
3 sprigs parsley
3 sprigs mint
60g Australian feta
1 tablespoon red wine vinegar
(olive oil, butter, salt & pepper not included)

Preheat oven
Preheat the oven to 200°C on fan bake. Line baking tray with greaseproof paper.

Cook lentils
Place the lentils in a pot of cold water (the water should come 5cm above the lentils). Cover and bring to the boil then remove lid, reduce to medium heat for 25 minutes. Drain lentils.

Marinate lamb & roast beetroot
Scrub and wash beetroot, trim ends and cut into wedges. Place the beetroot on the lined baking tray, drizzle with olive oil, season with salt and pepper and roast in the oven for a total of 30 minutes. Be sure to leave space for lamb on tray. In a bowl, combine lamb, finely chopped garlic and rosemary (de-stemmed), 1.5 tablespoons of olive oil and season generously. Rub well to marinate.

Prepare salad
Finely slice celery into half moons and thinly slice 1/4 of the red onion (use a mandolin if you have one). Roughly chop parsley and mint leaves.

Cook lamb
Place a fry pan on a high heat. When hot, sear lamb on each side for 3 minutes. Place in oven on the lined baking tray and cook for 8 minutes (for rare) or 10 - 12 (for well done). Once cooked, cover with foil and allow to rest for 5 minutes.

Finish lentil salad
Combine veg and herbs with cooked lentils in a bowl and dress with the red wine vinegar and 1 tablespoon of olive oil. Toss to combine.

To serve
Place the lentils salad on the plate and top with roasted beetroot, lamb and crumbled feta.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


October 29, 2015 by Timothy Ryder
previous / next