Grilled Lamb with Red Lentils

Ingredients

• ½ pound lean lamb, cut in thin slices
• 1 cup red lentils
• 2 shallots, chopped fine
• 2 tablespoons olive oil
• ⅓ cup dry white wine
• 2 tablespoons sherry-wine vinegar
• 1 tablespoons Dijon-style mustard
• 1 small red, yellow or orange pepper, seeded and chopped fine
• 1 small green pepper, seeded and chopped fine
• 1 tablespoon chopped fresh mint
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1292 calories; 93 grams fat; 42 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 5 grams polyunsaturated fat; 76 grams carbohydrates; 13 grams dietary fiber; 9 grams sugars; 33 grams protein; 87 milligrams cholesterol; 138 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Grill or broil lamb until medium rare. Cut it into strips and set aside.
2. Cover lentils generously with water. Cover pot and bring to boil. Uncover, reduce heat and cook until lentils are tender but still firm, 6 to 8 minutes. Watch carefully: they can turn to mush quickly. Drain off liquid, run under cold water and let drain.
3. Saute shallots in hot oil in small saucepan until soft. Add wine and boil until liquid has almost evaporated. Remove from heat and stir in vinegar and mustard.
4. Put lamb, lentils, peppers, mint and shallot mixture in a serving bowl. Stir to coat with dressing, and season with black pepper.

30 minutes