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Season lamb fillets with sea salt.
Heat extra virgin olive oil in a frying pan until smoking, then add lamb fillets.
Cook for several minutes until brown, and turn over and cook for a further two to three minutes.
Place lamb into a 200º Celsius pre-heated oven for five to seven minutes to cook to taste.
Remove lamb from the oven and allow it to rest for five to ten minutes.
Carve lamb into bite-sized pieces.
In a small sauce pan heat several tablespoons of extra virgin olive oil.
Add sliced tomatoes and a pinch of salt and cook for one minute.
Mix in midnight sauce and the pre-cooked lentils and one tablespoon of warm water.
In a small bowl, combine sheep's milk yoghurt, smoked paprika, cayenne pepper and a pinch of salt.
Place lentil stew into the centre of a deep dish or plate.
Arrange lamb pieces onto the lentil mix and add a dollop of spiced yoghurt.
Garnish with finely-cut fresh basil and drizzle with extra virgin olive oil to taste.
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