Instructions
(Scroll down for the full ingredient list)
Prepare the dressing:
Combine all the dressing ingredients in a small bowl and mix well. Set aside to allow the flavors to meld.
Cook the lentils:
Cook the beluga lentils according to the package instructions, adding the vegetable bouillon cube to the cooking water for extra flavor. Once cooked, drain and set them aside to cool slightly.
Sauté the vegetables:
Heat the olive oil in a pan and sauté the shallot and diced celery until softened. Add the cooked lentils and let everything stew together for a few minutes. Transfer the mixture to a serving dish.
Grill the lamb and figs:
Preheat a gas or charcoal grill to medium heat. Brush the lamb mignonettes and halved figs with olive oil and season with salt and pepper. Grill the lamb for a few minutes on each side until nicely charred and cooked to your desired doneness. Grill the figs just until they are caramelized and tender.
Assemble the dish:
Arrange the grilled lamb mignonettes and figs over the lentil salad. Drizzle some of the dressing over the top and serve the remaining dressing in a small bowl on the side.
This dish strikes a perfect balance between savory and sweet, making it a memorable addition to your barbecue repertoire. Whether for a festive gathering or a casual meal, it’s sure to leave your guests raving. Enjoy!
A Handy Tip for Perfect Grilling
For perfectly cooked lamb, consider using Barbecook®’s digital pocket thermometer or the app-connected thermometer. It’s a great tool for monitoring cooking temperatures from the comfort of your seat – ideal for digital wizards who want precision grilling without the hassle!
