Moorish lamb, pardina lentils & whipped feta

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Author Steven Farhall

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Moorish lamb, pardina lentils & whipped feta

This is a great tasting lamb dish thats ready in 20 minutes. We make a moorish spice mix of herbs and mild spices to marinate the lamb. Pardina lentils are a lovely Spanish lentil similar to puy, but can use whatever type you like.

Ingredients

For the lamb

• 800g grilling lamb (neck, leg, loin, fillet, 200g per person), cut into 4 portions
• 2 teaspoons fresh thyme
• 1 teaspoon dried oregano
• 2 teaspoons black sesame seeds
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoons ground cumin
• Salt and pepper

For the pardina lentils

• 250g dried pardina lentils
• 1 onion, finely chopped
• 1 carrots, finely diced
• 1 celery stick, finely dices
• 1 garlic cloves, minced
• 2 tablespoons olive oil
• 1 can (400g) diced tomatoes
• 250 ml chicken stock
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

For the whipped feta

• 200g feta
• 200g double cream
• 2 tablespoons runny honey

For the dukkah mix

• 1 small handful hazelnuts
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon toasted sesame seeds
• 1 teaspoon sumac

Instructions

For the pardina lentils

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté until vegetables are softened.
3. Stir in the lentils, diced tomatoes, chicken stock, smoked paprika, cumin, dried thyme, salt, and pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, or until the lentils are tender. Add a little water if it starts to dry

For the lamb

1. Mix all the spice mix ingredients together and rub all over the lamb with a touch of olive oil
2. If you have the time marinate in the fridge over night
3. When ready to cook, pan fry or grill the lamb on all sides, if your like me you'll keep it nice a pink on the inside.
4. Let it rest for a few minutes before serving

For the whipped feta

1. Crumble the feta in a bowl and sweeten with the honey
2. whisk in the cream until light and creamy

For the dukkah mix

1. Toast the hazelnuts in the oven
2. Cut into a fine dice or smash in a pestle and mortar and mix with the spices

To finish and serve

1. Divide the lentils onto 4 plates
2. Carve the lamb portions and place on the lamb
3. put a couple of good dollops of whipped feta onto each plate and garnish with the dukkah mix and if you some, some fresh mint leaves and a drizzle of extra virgin olive oil