Lamb Skewers over Warm Lentil and Feta Salad

Feta cheese enhances the protein rich lentils in this dish because it is a low fat cheese that also complements the flavors of the perfectly seasoned lamb.

Ingredients:

• 1/2 cup extra virgin olive oil, divided
• 2 1/2 tsp ground cumin, divided
• 1/2 tsp ground coriander
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 2 pounds lean lamb, cut into 1 1/2 inch cubes
• 2 tablespoons pine nuts, toasted and divided
• 1 tablespoon minced cilantro, plus more for garnish
• 6 garlic cloves, minced and divided
• 1/2 cup diced feta cheese
• 2 cups green lentils
• 6 cups reduced sodium chicken broth
• 2 medium carrots, diced
• 1 small sweet onion, diced
• 2 teaspoons ground cumin
• 1 teaspoon fresh ginger, minced
• 1/4 cup red wine vinegar

Directions:

Combine 2 tablespoons olive oil, a teaspoon cumin, coriander, salt and pepper in a shallow dish or resealable plastic bag. Add lamb and mix to coat thoroughly. Allow lamb to stand at room temperature for 1 hour. Chop 1 tablespoon pine nuts and place in a medium mixing bowl. Add cilantro, 1/2 teaspoon garlic, 2 tablespoons olive oil, and pepper to taste, then mix well. Gently add feta, cover, and place in refrigerator for 1 hour. Place broth and lentils in a medium sauce pan, over medium high heat, and bring to a boil. Reduce heat to medium low and simmer 30 minutes or until tender, adding carrots about halfway through cooking time. Remove from heat and set aside. Preheat broiler and thread lamb cubes onto 6-8 metal skewers. Pour 1 tablespoon oil in a large skillet over medium heat, add onions and cook until soft. Add remaining cumin, garlic, ginger and lentil mixture then stir gently. Reduce heat to low and cook a few minutes until heated through. In a small bowl, whisk together vinegar and remaining olive oil then pour over lentil mixture, mix gently. Taste and add additional salt and pepper to taste. Broil, or grill, lamb skewers about 8 minutes to desired degree of doneness, turning as necessary. Transfer lentil mixture to 6-8 salad bowls, top each with feta and remaining pine nuts, then lay a lamb skewer on top.

Number of Servings: 6-8