Grilled lamb with lentils


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Grilled lamb chops have been a favourite meal since I was old enough to hold a bone. That’s what comes of growing up on a sheep farm. These days, I like them well trimmed (I buy trimmed racks of lamb and chop them myself) and cooked fast and rare, served with plump, juicy lentils or, if I’m regressing, mashed potatoes and a million peas.


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tomato, finely chopped
  • 300 g (11 oz) brown lentils, rinsed
  • 2 six-bone racks of young lamb
  • 3 tbsp finely chopped parsley
  • 3 tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper


Heat olive oil and add onion and garlic. Cook gently, stirring, for 10 minutes until soft. Add tomato and cook for 5 minutes. Add lentils, and pour in boiling water to cover lentils by about 3 cm ( in). Cook gently for 20 to 30 minutes until tender, topping up water if necessary.

Heat grill until very hot. Cut racks into individual chops, and trim well. Place chops on grill and leave without moving for 2 minutes until strongly marked. Turn and cook the other side, again without moving them around the grill.

Drain off any water the lentils haven’t yet absorbed, and stir in parsley, olive oil and sea salt and pepper to taste. Spoon lentils on warmed dinner plates, and stack lamb chops on top. Top with a tangy salsa verde if desired.