Garlic lamb with red wine lentils
For the garlic lamb
For the lentils
For the lamb, place the garlic and salt into a pestle and mortar or small bowl and crush together to make a paste. Stir in the olive oil, rub the mixture over the lamb and leave to marinate for five minutes.
Heat a griddle pan and chargrill the lamb for 4-5 minutes on each side, or until cooked to your liking. Season with freshly ground black pepper and set aside to keep warm.
For the lentils, place the lentils into a pan with the red wine and bay leaf and simmer for 10-12 minutes. Stir in the butter and season with salt and freshly ground black pepper.
To serve, place the lentils onto a plate with the lamb on top, cut into slices.