Here's how to make a little prime lamb go a long way. Oh, and deliciously!
Mix ingredients together and set aside.
Add lentils, bay leaf and lemon peel to a pan of boiling water. Bring back to the boil, lower heat, partially cover with a lid and cook for about 20 minutes, until tenderish. Drain well. Toss with salt and extra virgin olive oil.
Preheat oven to 210°C (410°F). Put tomatoes cut side up in a shallow ovenproof dish lined with baking (parchment) paper. Sprinkle with sea salt, freshly ground black pepper and caster sugar. Drizzle with a little extra virgin olive oil. Roast for 30 minutes until collapsing and charring around the edges.
2 Toss lamb with 1 tablespoon of oil. Heat 1 tablespoon of oil in a shallow heavy based ovenproof dish over high heat. When oil is hot (shimmering), add lamb fat side down and brown. Turn lamb over then immediately transfer to oven. Cook for 12 minutes only; the lamb should feel slightly springy in the thickest part.
3 Transfer lamb to a board, sprinkle lightly with salt and rest it for 10 minutes before slicing thinly. Meanwhile, scoop off fat from juices in roasting dish. Set dish over medium heat and add wine. Bubble up briefly, then add a roasted tomato and squish it into juices, removing tomato skin. Add 3 tablespoons of water. Bubble up briefly to amalgamate.
4 To serve, pile lentils, sliced lamb and roasted tomatoes in serving bowls. Spoon over pan juices. Add a spoonful of Caper Salsa. Garnish with rocket leaves and mint. Serve immediately.