Rosemary lamb with lentil slaw

Ready in 20 mins

Serves 4

2tbsp balsamic vinegar

2tsp chopped fresh rosemary leaves

2 garlic cloves, crushed

1tsp cumin seeds

4tbsp lemon juice

4 large lean lamb leg steaks, all visible fat removed

Low-calorie cooking spray

2 x 400g cans of green lentils, drained and rinsed

3 carrots, shredded or coarsely grated 100g baby spinach, shredded

A small pack of fresh basil, leaves shredded, a few sprigs reserved to serve

1 Mix the vinegar, rosemary, garlic, cumin seeds, 1tbsp lemon juice and some seasoning in a shallow dish. Add the lamb steaks and turn them once or twice to coat in the mixture.

2 Place a large non-stick griddle pan or frying pan over a high heat. When it’s hot, reduce the heat to mediumhigh, spray with low-calorie cooking spray and add the lamb steaks. Cook for 2½ mins on each side for medium. If you prefer them well done, cook for 1 min more on each side. Rest the steaks for a few mins.

3 Meanwhile, put the lentils in a large bowl and add the carrots, spinach, basil and the remaining lemon juice. Mix well, season to taste and serve with the lamb and basil sprigs.