Dijon lamb with herb lentils and greens

Mustard coated lamb, earthy lentils and garlicky greens make a terrific trio in this winner of a dinner from Frank Bordoni
By Frank Bordoni
Dijon lamb with herb lentils and greens
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 40 minutes
  • Effort: easy



  • 2 lamb fillets
  • 1 tbsp Dijon mustard
  • 6 tbsp olive oil
  • 250 g Puy lentils, rinsed
  • 3 cloves garlic, crushed
  • 1 tbsp fresh marjoram
  • 1 tbsp leaves basil
  • 2 tbsp fresh mint leaves
  • 750 g leaves Swiss chard, or beet leaves blanched
  • 0.5 lemons, juice
  • 1 pinches black pepper


1. Set the oven to 220C/gas 8. Blanch the chard and beet leaves in plenty of boiling water, drain and set on one side.2. Rub teh lamb with the mustard. Heat half of the oil in a frying pan and fry the lamb on all sides until browned. 3. Transfer to the oven and cook for 15 minutes. 4. Meanwhile, place the lentils in a large saucepan and cover with water. Bring to the boil and simmer for about 20 minutes, until the lentils are cooked. Drain through a fine sieve and refresh under cold running water. 5. Heat the remaining oil in a frying pan and add the garlic, lentils, herbs and chard and toss well together with the lemon juice. Season to taste. 6. Spoon a generous helping of lentils and greens in the centre of each plate, top with slices of lamb fillet and serve immediately.

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