Lamb Fillet with Lentil Stew and Spiced Yoghurt

Lamb

1. Season lamb fillets with sea salt.
2. Heat extra virgin olive oil in a frying pan until smoking, then add lamb fillets.
3. Cook for several minutes until brown, and turn over and cook for a further two to three minutes.
4. Place lamb into a 200º Celsius pre-heated oven for five to seven minutes to cook to taste.
5. Remove lamb from the oven and allow it to rest for five to ten minutes.
6. Carve lamb into bite-sized pieces.

Lentil Stew

1. In a small sauce pan heat several tablespoons of extra virgin olive oil.
2. Add sliced tomatoes and a pinch of salt and cook for one minute.
3. Mix in midnight sauce and the pre-cooked lentils and one tablespoon of warm water.

Spiced Yoghurt

1. In a small bowl, combine sheep's milk yoghurt, smoked paprika, cayenne pepper and a pinch of salt.

To Serve

1. Place lentil stew into the centre of a deep dish or plate.
2. Arrange lamb pieces onto the lentil mix and add a dollop of spiced yoghurt.
3. Garnish with finely-cut fresh basil and drizzle with extra virgin olive oil to taste.