The boy was out watching the football so a solo supper of MEAT was in order.
I simmered the lentils in cider and stock, chopped some pak choi, herbs (I had coriander, basil, parsley and thyme left fresh) and put a frying pan on to heat up.
I seared the lamb with garlic, salt and pepper in a very hot pan until browned but still pink inside, then stirred the herbs and greens into the drained lentils with some lemon juice and lamb-pan juices. Yum, yum, yum.
No comments:
Post a Comment