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1 Lamb Backstrap with Spiced Lentil Ragout

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Lamb Backstrap with Spiced Lentil Ragout

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Ingredients

4 portion(s)

  • 550 g lamb backstrap, (lamb loin)
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • 1 stick cinnamon
  • 1 teaspoon cardamom, ground
  • 3 teaspoons cumin seeds
  • 3 teaspoons coriander seeds
  • 1/2 teaspoon dried chilli flakes
  • 1/2 teaspoon ground cloves, or 3 whole cloves
  • 280 g French style lentils, (Puy lentils)
  • 1 onion quarted
  • 1 carrot, large, cut into chunks
  • 1 bunch parsley, small
  • 35 g olive oil
  • 2 tomatoes, quartered
  • 2 cloves garlic, peeled
  • 600 g distilled water
  • salt, to taste
  • small leaves coriander, fresh, to serve
  • 200 g Thick Greek Yoghurt, to serve
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Recipe's preparation

  1. 1. Remove lamb from fridge and let sit for 10-15 minutes at room temperature so its not too cold.

    2. Place all ingredients for the spice mix (cinnamon, cardamom, cumin, coriander, chilli & cloves) into the TM bowl and cook for 4 minutes Varoma speed 1.

    3. Cool a little then pulverise at speed 9 for 1 minute.

    4. Remove 2 tablespoons of the spice mix and rub it into the lamb, drizzle the lamb with the olive oil and season with salt and pepper. Set aside to marinate.

    5. Place the onion, carrot, garlic and parsley in the TM bowl with the remaining spice mix, chop for 3 seconds on speed 5, it should be a chunky mix.

    6. Add the 35g olive oil and cook for 3 minutes at Varoma speed 1.

    7. Add the lentils, water and tomatoes.

    8. Place the lamb in the Varoma dish, put in place on top of the lentils and cook at Varoma temperature, speed soft for 20 minutes.

    9. Remove the lamb and rest covered with foil, cook lentils for another 5 minutes at 100C speed soft or until tender, add salt to taste after they are cooked.

    10. To serve; Cut the lamb across the grain into 1cm slices, place a mound of lentils in the centre of each plate, arrange 6-8 lamb pieces around the lentils and serve with a dollop of thick Greek yoghurt (or Raita from the Indian Cookbook) and a sprig of coriander.

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Tip

McKenzies brand French Style lentils (Puy Lentils) and distilled water are available at Woolworths supermarket, distilled water is used to cook the lentils, as tap water has trace minerals which prevent even cooking.

This recipe works just as well with pork fillets, same cooking time.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Delicious flavours. Used

    Submitted by Suz76 on 26. February 2016 - 18:04.

    Delicious flavours. Used canned lentils in the last 5 mins of cooking. Would take out lamb at 15 mins next time as was a little overdone. Thanks for recipe. 

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  •   the lamb was delicious, i

    Submitted by andreas on 13. August 2013 - 19:46.

      the lamb was delicious, i would suggest perhaps having the lentils ect...or reverse soft speed as it was quite mashy.

     

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  • Thanks for that. I'll give it

    Submitted by daniellehcp on 11. April 2012 - 14:37.

    Thanks for that. I'll give it a go!

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  • Hi yes I have tried the lamb

    Submitted by libby_wheeler on 11. April 2012 - 14:34.

    tmrc_emoticons.D tmrc_emoticons.) Hi yes I have tried the lamb browned in a frypan then steamed and also browned and then finished off in a hot oven for 8 minutes, it's an old recipe that I adapted for recipe presentation called go getters where consultants present 3 or more recipes they have adapted, so I tried to make an easy entertaining menu using Thermy only. I found the lamb more tender when steamed but it does come out well done.

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  • This looks terrific. Have you

    Submitted by daniellehcp on 11. April 2012 - 12:13.

    This looks terrific. Have you tried cooking the lamb in a pan instead? How did it compare to being streamed?

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