3 cups of lentils (chopped)
3 sprigs of rosemary
1 whole onion, peeled
12 tablespoons of olive oil
50g of chopped bacon
1/2 cup of chopped almonds
3 tablespoons of balsamic vinegar
2 cups of fresh spinach leaves
11/2 kg of lamb chops
Salt and black pepper to taste
3 cups of lentils (chopped)
3 sprigs of rosemary
1 whole onion, peeled
12 tablespoons of olive oil
50g of chopped bacon
1/2 cup of chopped almonds
3 tablespoons of balsamic vinegar
2 cups of fresh spinach leaves
11/2 kg of lamb chops
Salt and black pepper to taste
In a large saucepan, place the lentils and cover with water
Add the onion, rosemary, and a pinch of salt
Bring to a simmer over low heat and cook for 20 minutes or until the lentils are tender
Remove the onion and rosemary, then drain the excess water
Transfer the lentils to a bowl and drizzle with 3 tablespoons of olive oil
Set aside
Heat a large skillet over high heat with 6 tablespoons of olive oil
When hot, add the chopped bacon and cook until golden brown
Next, add the almonds, balsamic vinegar, spinach leaves, and stir to combine
Add the cooked lentils to the skillet, season with salt and black pepper, and stir well
Set aside
Using a sharp knife, trim the lamb chops into smaller portions, cutting between the bones every two chops
Season with salt and black pepper
Heat a skillet over high heat with 3 tablespoons of olive oil
When hot, add the lamb chops and cook for about 2 minutes per side, or until cooked to desired level
Place a small amount of salad in the center of the plate, then arrange 3 double-layered lamb chops on top
Serve - for four people.
