Lamb with Spiced Lentils

(Serves 4)

4 boneless lamb legs or lamb rump steaks

2tsp olive oil

1 red onion, peeled and finely chopped

2tsp ground cumin or garam masala

1 x 400g can green or brown lentils, rinsed and drained

1 x 400g can chopped tomatoes

Salt and freshly milled black pepper

2tbsp freshly chopped coriander

Heat half the oil in a large non-stick pan and cook the onions with the cumin or garam masala for two to three minutes, or until soft.

Add the lentils and tomatoes. Season and simmer gently for five to seven minutes, stirring occasionally. Remove from the heat and stir through the herbs.

Meanwhile, heat a non-stick griddle pan, season the steaks, rub with the remaining oil and cook for six to eight minutes on each side.

Arrange the lamb slices on top of the lentil mix, spoon any remaining meat juices from the pan over the top and serve, with coriander.