- Step 1
Place olive oil, 2 tablespoons of balsamic vinegar, garlic, oregano, bay leaves and pepper in a zip-lock plastic bag. Add lamb to bag. Seal and rub the lamb with the marinade to coat (or place marinade in a freezerproof container and turn lamb with tongs to coat). Cover and set aside in fridge until required. (To freeze lamb, notes.)
- Step 2
Cook lentils in a medium saucepan of boiling water for 15 minutes or until just tender. Drain and transfer to a bowl.
- Step 3
Meanwhile, preheat a lightly oiled barbecue plate, grill or chargrill on high. Drain lamb, reserving marinade. Cook, brushing with marinade, for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil. Set aside for 5 minutes.
- Step 4
Add tomatoes, parsley, extra garlic, olives, extra virgin olive oil and remaining balsamic vinegar to the lentils. Toss gently to combine. Season with salt and pepper. Cut lamb across the grain into 1cm-thick slices. Spoon lentil salad onto plates and top with lamb. Serve immediately.
- Step 5
Serve with: Crusty Italian-style bread, if desired.
To freeze (for up to 3 months): Place marinated lamb in zip-lock plastic bags (expel air) in single portions or whole quantity, or in shallow airtight containers. Label, date and freeze. To thaw: Place marinated lamb in the fridge for 10 hours (single portions) or 24 hours (whole quantity). To cook: Continue the recipe from step 2.