Ingredients

• 1 tbsp olive oil
• 225g/8oz lamb leg steak
• salt and freshly ground black pepper
• ½ lemon
• cut into wedges
• 1 tbsp olive oil
• ½ onion
• finely chopped
• 1 clove garlic
• finely chopped
• 1 tsp cumin seeds
• ½ tsp ground turmeric
• 100ml/3½fl oz white wine
• 200ml/7fl oz double cream
• 150g/5½oz ready-cooked Puy lentils (cooked weight)
• salt and freshly ground black pepper
• 1 tbsp fresh coriander leaves

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the lamb
• heat the olive oil in an ovenproof frying pan until smoking. Season the lamb leg steak with salt and freshly ground black pepper
• then sear in the pan for 3-4 minutes on each side
• or until browned all over. Add the lemon wedges to the pan and transfer to the oven for 10-12 minutes
• or until the lamb is cooked to your liking.
• For the lentils
• heat the oil in a pan and gently fry the onion and garlic for 3-4 minutes
• or until beginning to soften
• then stir in the cumin seeds and ground turmeric.
• Pour in the wine
• then reduce the heat and simmer for 1-2 minutes. Stir in the double cream
• lentils and season with salt and freshly ground black pepper. Leave to simmer for another 5-6 minutes
• until the liquid starts to reduce and the lentils are heated through.
• To serve
• spoon the creamed lentils onto a serving plate and place the lamb steak on top. Garnish with the fresh coriander leaves.