Ingredients

• 100g/3½oz Puy lentils
• 55g/2oz butter
• ½ large onion
• finely sliced
• 1 garlic clove
• crushed
• 75ml/2½fl oz double cream
• 85g/3oz parmesan
• grated
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 lamb chops
• salt and freshly ground black pepper
• 1 bulb garlic
• sliced in half through the middle
• 2 sprigs fresh rosemary

Directions

• For the lentils
• bring a saucepan of salted water to the boil and add the lentils. Simmer for 15 minutes
• or until tender
• then drain and place into a bowl.
• Heat the butter in a saucepan and gently fry the onion for five minutes until soft but not coloured.
• Add the garlic and fry for one minute.
• Stir in the double cream and simmer for 3-4 minutes
• or until the sauce thickens slightly.
• Pour the cream mixture over the drained lentils and add the parmesan and lemon juice. Stir until the cheese has melted and season
• to taste
• with salt and freshly ground black pepper. Keep warm until required.
• For the lamb
• rub the lamb chops with olive oil and season with salt and freshly ground black pepper.
• Heat a griddle pan and griddle the chops with the garlic and rosemary for five minutes on each side
• or until cooked to your liking. Remove from the heat and allow to rest for five minutes.
• To serve
• place the lentils onto a serving plate and top with the lamb chops
• garlic and rosemary.