Rocket Pesto Crusted Lamb with Puy Lentil Salad

Steps

1. oven to 220°C. Line an oven tray with foil. Bring a medium pot of water to the boil.
2. Cook lentils in a pot of boiling water for about 20–25 minutes, until just tender but slightly firm to the bite then drain.
3. Toss beetroot on prepared tray with olive oil and season with salt and pepper, roast for 15–20 minutes, until tender.
4. While beetroot and lentils are cooking, prepare the rest of the meal. Thinly slice red onion; chop mint and parsley; dice tomato and cucumber 1cm; place all in a large bowl. In a small bowl whisk all dressing ingredients together and set aside.
5. Prepare the lamb; pat dry with paper towels, season with salt and spread mustard over. Add olive oil to rocket pesto and stir well. Evenly spread pesto over lamb. Sprinkle over breadcrumbs and pat down gently. When beetroot has 5 minutes cook time remaining, remove from oven and push to one side of tray. Place lamb on tray and cook for 5 minutes, until nearly cooked. Remove from oven and set beetroot aside to cool. Place lamb on a high rack, increase oven to grill and grill lamb for about 2 minutes, until crust is golden. Take care not to let crust burn. Set lamb aside, covered loosely with foil to rest for 5 minutes. Slice lamb 2–3cm on an angle, your crust may fall off slightly, just pack it back on.
6. Add cooked lentils and beetroot to bowl with remaining salad ingredients and crumble through feta. Toss with dressing just before serving.
7. Divide Puy lentil salad between plates and top with lamb.