Marinated Lamb Fillet With Lentil And Arugula Salad - cooking recipe

Ingredients

4 None lamb fillets (7 oz each), trimmed
1/3 cup balsamic vinegar
4 cloves garlic, crushed
2 tbsp finely chopped fresh thyme
1 cup French lentils
6 None plum tomatoes, finely chopped
4 oz baby arugula leaves
1 tbsp finely grated lemon peel
2 tbsp lemon juice

Preparation

Combine lamb, vinegar, garlic and half the thyme in a large bowl; toss to coat. Cover; refrigerate for 3 hours or overnight.
Place lentils in medium saucepan of boiling water. Reduce heat to low; simmer, uncovered, for about 15-25 mins, or until tender; drain.
Meanwhile, cook lamb on a lightly oiled heated grill pan (or on the grill) for about 10 mins, or until browned both sides and cooked to desired doneness. Let stand, loosely covered with foil, 5 mins, then slice thickly.
Place lentils in large bowl with tomato, arugula, lemon peel and juice, and remaining thyme; toss gently to combine.
Divide salad among plates; top with lamb. Serve.