Marinated Lamb Fillet With Lentil And Arugula Salad

• 4 None lamb fillets (7 oz each), trimmed
• 1/3 cup balsamic vinegar
• 4 cloves garlic, crushed
• 2 tbsp finely chopped fresh thyme
• 1 cup French lentils
• 6 None plum tomatoes, finely chopped
• 4 oz baby arugula leaves
• 1 tbsp finely grated lemon peel
• 2 tbsp lemon juice

1. Combine lamb, vinegar, garlic and half the thyme in a large bowl; toss to coat. Cover; refrigerate for 3 hours or overnight.
2. Place lentils in medium saucepan of boiling water. Reduce heat to low; simmer, uncovered, for about 15-25 mins, or until tender; drain.
3. Meanwhile, cook lamb on a lightly oiled heated grill pan (or on the grill) for about 10 mins, or until browned both sides and cooked to desired doneness. Let stand, loosely covered with foil, 5 mins, then slice thickly.
4. Place lentils in large bowl with tomato, arugula, lemon peel and juice, and remaining thyme; toss gently to combine.
5. Divide salad among plates; top with lamb. Serve.

lamb, balsamic vinegar, garlic, thyme, tomatoes, arugula, lemon peel, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/35827 (may not work)