Lamb and French puy lentil salad with flatbread

Prepare the Greek Yoghurt first. In a small bowl, stir together the yoghurt, garlic, lemon juice, and season with salt and pepper. Check seasoning and add more lemon juice or salt as needed, then store in refrigerator until required.

Rinse the lentils well. Add to a pot with enough water to cover completely, also adding the two garlic cloves, parsley root and piece of carrot for sweetness and flavour. Simmer over medium heat until the lentils are al dente – around 18-20 mins.

Drain, remove the parsley, carrot, set the garlic aside, and dress lentils with ¼ cup olive oil, sesame oil, red wine vinegar, soy sauce and salt and pepper whilst still warm.

Stir to combine and set aside to cool. Check seasoning prior to serving, you may need a little more salt or some sourness from an extra dash of vinegar.

Remove the Silver Fern Farms Lamb Rumps from the pack and allow meat to bloom (come to room temperature) for 10 minutes.

Cook in a grill pan or BBQ on medium-high for 3-4 mins on each side for medium-rare.

Transfer to a plate, cover loosely with foil and rest for 5 mins. While the Lamb Loin Fillets are resting, on the same pan or BBQ grill, toast the flatbreads to char them slightly on each side.

Squeeze the flesh from the cooked garlic cloves and in a small bowl whisk together with the mustard, pomegranate molasses, honey, olive oil and vinegar. Season to taste with salt & pepper.

Just before serving, sprinkle the Greek yogurt with sumac and drizzle with a little olive oil. Toss together the lentils with the salad leaves, mint, parsley and red onion.

Assemble on a plate and sprinkle with pomegranate arils. Slice the Lamb Loin Fillets across the grain and place on the top, drizzle with a little of the vinaigrette.

Serve with the warm grilled flatbreads.