Ingredients

4 servings

　　1 cup lentils, French green or brown

　　3 tablespoons fresh thyme leaves

　　Zest of 2 lemons

　　2 garlic cloves, smashed out of its skin

　　2 teaspoons coarse salt

　　1 teaspoon coarse black pepper

　　Extra-virgin olive oil (EVOO), for drizzling

　　8 loin lamb chops

　　2 tablespoons butter

　　2 shallots, thinly sliced

　　6 radishes, thinly sliced

　　Salt and freshly ground black pepper

　　3 tablespoons sherry vinegar

　　1/4 cup chopped fresh dill

　　1/4 cup fresh flat-leaf parsley (a couple of handfuls)

　　

Step 1

Boil the lentils in a medium pot in 2 inches of water for 20 minutes.

　　

Step 2

Preheat the broiler. Combine the thyme, lemon zest, and garlic on a cutting board. Chop together, then add the salt and pepper and mash with the flat of the knife. Drizzle EVOO over the chops. Rub them with the herb and garlic mixture and arrange on a slotted broiler pan. Broil the chops 6 to 8 inches from heat for 5 minutes on each side for medium doneness. Allow the meat to rest 5 minutes.

　　

Step 3

Heat a medium skillet over medium heat and add the butter. Melt the butter and add the shallots. Sauté for 3 minutes. Add the radishes to the skillet and coat in the butter and shallots. Drain the lentils. Add them to the skillet and season with salt and pepper. Add the vinegar, dill, and parsley. Taste and adjust the seasonings.

　　

Step 4

Pile the lentils and radishes on plates and serve up 2 chops per person.

　　Rachael Ray's 30-Minute Get Real Meals