Grilled Lamb with Red Lentils

• 1/2 pound lean lamb, cut in thin slices
• 1 cup red lentils
• 2 shallots, chopped fine
• 2 tablespoons olive oil
• 13 cup dry white wine
• 2 tablespoons sherry-wine vinegar
• 1 tablespoons Dijon-style mustard
• 1 small red, yellow or orange pepper, seeded and chopped fine
• 1 small green pepper, seeded and chopped fine
• 1 tablespoon chopped fresh mint
• Freshly ground black pepper to taste

1. Grill or broil lamb until medium rare.
2. Cut it into strips and set aside.
3. Cover lentils generously with water.
4. Cover pot and bring to boil.
5. Uncover, reduce heat and cook until lentils are tender but still firm, 6 to 8 minutes.
6. Watch carefully: they can turn to mush quickly.
7. Drain off liquid, run under cold water and let drain.
8. Saute shallots in hot oil in small saucepan until soft.
9. Add wine and boil until liquid has almost evaporated.
10. Remove from heat and stir in vinegar and mustard.
11. Put lamb, lentils, peppers, mint and shallot mixture in a serving bowl.
12. Stir to coat with dressing, and season with black pepper.

lean lamb, red lentils, shallots, olive oil, white wine, sherrywine vinegar, mustard, red, green pepper, fresh mint, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7082 (may not work)