we delivers enough to blog about

    Lamb and lentils

    Roast lamb and lentils

    Cooking time: 45 mins
    Serves 5

    500g of your preferred cut of lamb
    2 Potatoes, peeled and chopped into cubes
    5 Spring onions sticks finely chopped
    1 Cup of raw green lentils
    2 handfuls of green beans
    1 Tablespoons of honey
    4 teaspoons of crushed ginger
    2 cloves of crushed garlic
    Olive Oil

    Preheat oven to 180 degrees.
    Lamb marinade
    Peel ginger and crush or chop finely and place in a bowl with the lamb. Add one tablespoon of honey and 1 tablespoon of olive oil. Mix well. Then place on a baking tray lined with baking paper. Place in the oven to cook for 45 mins.

    While the lamb is cooking….

    Place the potato cubes, green beans and lentils in separate saucepans with water and bring to the boil until each is al dente. Then strain separately and set aside to cool.


    Once potatoes have cooled, place them in a bowl and drizzle with 1 tablespoon of olive oil and then gentle mix in the finely chopped spring onion. Add salt to taste. Set Aside.


    Once the lentils have cooled, place them in a bowl and drizzle with 3 tablespoons of olive oil and crushed garlic. Add salt to taste and mix well. Set Aside.

    Green beans

    In a bowl add 1 tablespoon of olive oil, 1-2 teaspoons of honey and mix  through.

    To create the stack effect, place lentils on the plate, potatoes on top, green beans then lamb.

    Time saver tip.
    This meal makes multiple serves that you can store and use later.  Make ahead of time so you can then re-heat when required.