Grilled Lamb and Balsamic Beluga Lentils

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Beluga Lentils
Lamb Marinade
24oz Local Lamb Sirloin
2 Lemons Zested
2 Tbl Chopped Rosemary
3 Cloves Chopped Garlic
3 Tbl Extra Virgin Olive Oil

Combine above ingredients and marinade your lamb for 4 hours or overnight.

Balsamic Beluga Lentils
1 tsp Rice Oil or Neutral Oil
1 Medium Yellow Onion Diced
6 Sun Dried Tomatoes
3 Smashed Garlic Cloves
1 quart Chicken Stock
1/2 quart Beluga Lentils
1/2 cup Balsamic Vinegar
2 Tbl Ground Cumin

Heat a 4qt pot until hot. Add rice oil and make sure it doesn’t smoke. Burning the oil will transfer to the taste of your food. Add onion to caramelize, add garlic and sun dried tomatoes. Add beluga lentils and chicken stock. You can use any kind of lentils the beluga lentils are neutral in flavor and they will glisten on the plate. Bring your heat down to a medium flame and let simmer for 20 minutes until all of your liquid is almost gone. Add balsamic and keep reducing until the sugars in the balsamic caramelize your lentils. Add your cumin and salt to taste.

Cooking Lamb
Turn on the grill to a medium high heat and make sure your griddle is hot so you get a nice sear on the lamb. Grill until you have a good sear on both sides (5-7 minutes per side). Pre-heat oven to 350. Put the lamb it in a roasting pan and finish in the oven until the internal temperature reaches 130-140 for medium rare.

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