Charred chops over mustardy lentils — the bistro order, made at home

Walk into any honest bistro in France and there'll be lamb with lentils somewhere on the board. It works because the two halves trade favours — earthy lentils soak up the lamb's resting juices, and a sharp Dijon dressing cuts the richness of a properly charred chop. The lentils simmer away on their own for twenty-five minutes while you see to the chops, so the timing looks after itself. Hearty without being heavy, smart enough for guests, and most of it comes from the pantry.

45 mins 4 servings Prep 15 minsCook 30 minsMain CourseFrench

Ingredients

  • 4 Your Farmer grass-fed lamb chump chops
  • 1 tbsp olive oil (for the chops)
  • 2 sprigs rosemary, leaves finely chopped (for the chops)
  • Salt and pepper to season
  • 250g French-style green lentils, rinsed (for the salad)
  • 1 bay leaf (for the salad)
  • 1 clove garlic, peeled and left whole (for the salad)
  • 1 eschalot, finely chopped (for the dressing)
  • 2 tsp Dijon mustard (for the dressing)
  • 1½ tbsp red wine vinegar (for the dressing)
  • 3 tbsp olive oil (for the dressing)
  • Small handful flat-leaf parsley, chopped (for the salad)

Instructions

For the lentils

Simmer the lentils with the bay leaf and whole garlic clove in plenty of water for 20–25 minutes, until just tender with a little bite. Drain, discard the bay leaf and keep the soft garlic clove.

250g green lentils1 bay leaf1 clove garlic

Meanwhile, whisk the eschalot, Dijon, vinegar and olive oil in a large bowl, mashing the reserved garlic clove into the dressing.

1 eschalot2 tsp Dijon mustard1½ tbsp red wine vinegar3 tbsp olive oil

Tip the warm, drained lentils into the dressing, toss with the parsley and season generously — warm lentils drink up flavour, so taste and be bold.

flat-leaf parsley

For the chops

While the lentils simmer, rub the chops with the oil, rosemary, salt and pepper.

4 chump chops1 tbsp olive oil2 sprigs rosemary

Heat a grill pan over high heat until smoking. Stand the chops on their fat edge for 2 minutes, then cook 4–5 minutes per side for medium.

Rest the chops for 5 minutes, loosely covered.

Serve the chops whole or thickly sliced over the warm lentils, tipping every drop of resting juice into the salad.

Appears in

Lamb Share B only — Chump Chops (4 pack)

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
From $183.33

Why Lamb and Lentils Belong Together

The chump is the meatiest chop on the lamb — cut from where the loin runs into the leg, thick and generous, with enough fat to char properly in a screaming-hot grill pan. That char is doing real work here. Lentils are earthy and mild, and they need something bold pushed up against them; the caramelised crust and rich resting juices of a grilled chump chop are exactly that something. French cooks have paired the two for generations because each fixes the other's weakness — the lentils keep the plate honest, the lamb keeps it interesting. Your Farmer® chump chops come four to a pack in Share B of the pasture-raised lamb share, and when people ask what to look for in grass-fed lamb online, a cut like this — flavour first, price sensible — is a fair place to start.

Swaps and Variations

French-style green lentils (or true Puy) hold their shape; red lentils collapse into soup, so steer clear here. In a pinch, two rinsed tins of brown lentils warmed through with the dressing turn this into a 20-minute dinner. Crumbled feta or goat's cheese over the top is a worthy addition, as is a handful of baby spinach folded through while the lentils are hot. Loin chops swap in with a minute less per side, and the whole dish works just as well with a thick beef rump steak when it's a beef-box week.

Storage and Leftovers

The dressed lentils keep 4 days in the fridge and might be better cold than warm — they're a ready-made lunch with a boiled egg or tinned tuna. Cooked chops keep 3 days; slice them cold over the leftover lentils rather than reheating, which pushes them past their best. The lentils don't freeze well once dressed, but undressed cooked lentils freeze fine for a month. And if this becomes a rotation regular — it tends to — the standalone chump chop four-pack keeps it going between boxes.

Frequently asked questions

Can I use tinned lentils to save time?

Yes — rinse and drain two 400g tins of brown lentils and warm them briefly in a pan before tossing with the dressing. The texture is softer than home-cooked green lentils but the dish still works.

Which lentils hold their shape best?

French-style green lentils or genuine Puy lentils — they stay firm and nutty at 20–25 minutes. Avoid red or yellow split lentils, which break down into a purée within minutes.

Can I make the lentil salad ahead?

Yes, up to 2 days ahead — it actually improves as the dressing soaks in. Serve it at room temperature or warm it gently, and refresh with a splash more vinegar and fresh parsley before serving.

How do I know the chops are medium?

They should feel springy, not soft, when pressed with tongs — or 60–63°C on a thermometer after their 5-minute rest. Pull them from the pan at about 57°C and the rest does the rest.

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