Grilled Lamb With Lentils and Ginger-Nectarine Sauce

• 3/4 cup red lentils
• 8 ounces boneless leg of lamb
• 1 clove garlic
• 2 heaping tablespoons crystallized ginger
• 1 1/4 pounds ripe nectarines
• 2 tablespoons red wine vinegar
• 1/4 teaspoon hot red pepper flakes
• 1 teaspoon ground cumin
• 2 cups arugula, washed
• 1/2 pound Kirby cucumbers, thinly sliced
• 3/4 pound ripe field tomatoes, thickly sliced, then halved or quartered
• 2 scallions, thinly sliced

1. If using broiler, turn it on.
2. Boil lentils in enough water to cover for about 10 minutes over medium heat.
3. Drain.
4. If using stove-top grill, prepare.
5. Remove excess fat from lamb and grill or broil to rare, 10 minutes or more depending on thickness of lamb.
6. With food processor on, put garlic through feed tube to mince.
7. Add ginger and process to mince.
8. Wash, dry and remove pits from nectarines.
9. Add nectarines to food processor with vinegar, hot pepper flakes and cumin, and process to make a puree.
10. Arrange arugula on platter in single layer.
11. Top with drained lentils.
12. Cut lamb into thin strips and arrange on top of lentils.
13. Arrange cucumbers, tomatoes and scallions on top of lentils and lamb, and spoon on nectarine sauce.
14. Serve with good-quality coarse-textured country bread.

red lentils, lamb, clove garlic, ginger, nectarines, red wine vinegar, hot red pepper, ground cumin, arugula, cucumbers, tomatoes, scallions

Taken from cooking.nytimes.com/recipes/9398 (may not work)