Crispy Lentils & Lamb

A one-pot meal full of Mediterranean spices

The worst part about going on vacation is the first day back at work. We got back from a trip to Cancun on Sunday night, only to get up early and spend a long Monday at work weeding through a massive email inbox. I really wanted to make something quick and easy for dinner that night to get back into a routine and detox a bit from the five days of all-you-can-drink-and-eat. This lamb and lentil dish comes from the latest issue of Bon Appetit and only requires one pan and about thirty minutes of time. The lean lamb and lentils are a great source of protein, while the cold cucumber and green herbs add freshness and crunch. There's a great balance between hot and cold, spice and richness, acid and fat. The lamb and spices make the whole house smell good and was a great way to end a long day.


Related Recipes:
- Lamb Burgers with Tzatziki and Feta
- Lentil "Meatballs" with Lemon Basil Pesto
- Lamb & Beef Kofta with Yogurt Sauce


Crispy Lentils & Lamb:
Ingredients
- 1 c. brown or green lentils
- 1/2 lb. ground lamb
- 2 Persian cucumbers, diced
- 2 cloves garlic, peeled and very thinly sliced
- 1 c. plain Greek yogurt
- 1/2 c. fresh parsley or cilantro or both, roughly chopped
- 2-3 tbsp. canola oil
- 1 tsp. red chile flakes
- 1/2 tsp. cumin seeds
- kosher salt
- black pepper
- lemon wedges, for garnish

Recipe

• Add the lentils and 4 c. water to a pot, bring to a boil, then lower to a simmer and cook for 15-20 minutes, or until tender but not mushy. Drain and set aside.*
• Meanwhile, heat 1 tbsp. canola oil in a large skillet over high heat.
• Shape the lamb into a large patty, about 1/4" thick, and season both sides generously with salt and pepper.
• Cook the lamb for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until the patty has formed a crispy brown crust. If there's a lot of fat in the pan, drain some off and reserve it.
• Using a spatula, break the patty into bite-size pieces and add in the garlic, red chile flakes, and cumin seeds.
• Cook, stirring often, until the lamb is no longer pink. Transfer the lamb mixture to a plate.
• Add reserved fat or 2 tbsp. canola oil to the skillet and add the cooked lentils and a big pinch of salt and pepper.
• Cook the lentils, stirring once or twice, until they start to get crispy and brown.
• Add the lamb back in and stir to combine. Turn off the heat and stir in the cucumbers and herbs. Check for seasoning.
• To serve, divide the yogurt among four plates and then spoon the lamb and lentils on top. Serve with a squeeze of lemon.

Serves four

*Cooked lentils can be cooked, cooled, and kept in the fridge for several days.