Dijon Lamb With Herb Lentils and Greens

• 2 lamb fillets
• 1 tablespoon Dijon mustard
• 6 tablespoons olive oil
• 9 ounces French lentils, rinsed
• 3 garlic cloves, crushed
• 1 tablespoon fresh marjoram
• 1 tablespoon fresh basil leaf
• 2 tablespoons fresh mint leaves
• 1 12 lbs swiss chard leaves
• 12 tablespoon lemon juice
• 1 pinch salt & freshly ground black pepper

1. Set the oven to 450F Blanch the chard leaves in plenty of boiling water, drain and set on one side.
2. Rub the lamb with the mustard.
3. Heat half of the oil in a frying pan and fry the lamb on all sides until browned.
4. Transfer to the oven and cook for 15 minutes.
5. Meanwhile, place the lentils in a large saucepan and cover with water.
6. Bring to the boil and simmer for about 20 minutes, until the lentils are cooked.
7. Drain through a fine sieve and refresh under cold running water.
8. Heat the remaining oil in a frying pan and add the garlic, lentils, herbs and chard and toss well together with the lemon juice.
9. Season to taste.
10. Spoon a generous helping of lentils and greens in the centre of each plate, top with slices of lamb fillet and serve immediately.

lamb fillets, mustard, olive oil, garlic, fresh marjoram, fresh basil leaf, mint leaves, chard, lemon juice, salt

Taken from www.food.com/recipe/dijon-lamb-with-herb-lentils-and-greens-301091 (may not work)