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  • 3 lamb fillets

  • 4 tablespoons heaped Lentils pre-cooked in boiling water for 7 to 10 mins

  • 1 Tomato skin removed, de-seeded and finely sliced

  • 1 tablespoon midnight sauce (a combination of olive paste, red hot chilli peppers and sun dried tomatoes)

  • fresh basil leaf

  • sheep milk yoghurt

  • smoked Paprika

  • sea salt

  • Extra Virgin Olive Oil


  • 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.

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Posted by MichaelReport
A combination of olive paste, red hot chilli peppers and sun dried tomatoes.