Juicy J - Ain't No Comin Down
- Thread starter Charly Wingate
- Start date
This dude is on a major streak 
Raymond Cyst
Pro
Lamb with lentils, feta and mint
Ingredients
250g punnet cherry tomatoes
1/4 cup (60ml) olive oil
1/2 cup (80g) kalamata olives, chopped
2 x 200g lamb backstraps, trimmed
1 tbs chopped rosemary
400g can lentils, rinsed, drained
1 tbs lemon juice
150g reduced-fat feta, crumbled
1 tsp dried mint
2 tbs mint leaves
Step 1
Preheat the oven to 200C.
Step 2
Toss tomatoes in 2 tsp oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for final 5 minutes.
Step 3
Meanwhile, rub lamb with rosemary and 2 tsp oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.
Step 4
Rest the lamb, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes. Drain lentils and toss with lemon juice and remaining 2 tbs oil. Season.
Step 5
To serve, scatter lentils on plates, top with slices of lamb and scatter with feta, tomatoes, olives and dried and fresh mint.
Ingredients
250g punnet cherry tomatoes
1/4 cup (60ml) olive oil
1/2 cup (80g) kalamata olives, chopped
2 x 200g lamb backstraps, trimmed
1 tbs chopped rosemary
400g can lentils, rinsed, drained
1 tbs lemon juice
150g reduced-fat feta, crumbled
1 tsp dried mint
2 tbs mint leaves
Step 1
Preheat the oven to 200C.
Step 2
Toss tomatoes in 2 tsp oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for final 5 minutes.
Step 3
Meanwhile, rub lamb with rosemary and 2 tsp oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.
Step 4
Rest the lamb, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes. Drain lentils and toss with lemon juice and remaining 2 tbs oil. Season.
Step 5
To serve, scatter lentils on plates, top with slices of lamb and scatter with feta, tomatoes, olives and dried and fresh mint.
Lamb with lentils, feta and mint
Ingredients
250g punnet cherry tomatoes
1/4 cup (60ml) olive oil
1/2 cup (80g) kalamata olives, chopped
2 x 200g lamb backstraps, trimmed
1 tbs chopped rosemary
400g can lentils, rinsed, drained
1 tbs lemon juice
150g reduced-fat feta, crumbled
1 tsp dried mint
2 tbs mint leaves
Step 1
Preheat the oven to 200C.
Step 2
Toss tomatoes in 2 tsp oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for final 5 minutes.
Step 3
Meanwhile, rub lamb with rosemary and 2 tsp oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.
Step 4
Rest the lamb, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes. Drain lentils and toss with lemon juice and remaining 2 tbs oil. Season.
Step 5
To serve, scatter lentils on plates, top with slices of lamb and scatter with feta, tomatoes, olives and dried and fresh mint.
how long till juicy puts this album out is what i wanna know ..
HollywoodP
#LongLive24 #TMC, Lakeshow, ASU, Fukk Jerry Jones
This shyt is monstrous.
DerrtySouthpaw
Deport mike bobo
this album gon be some shyt to smoke to! SHUTTHEfukkUPPPPPPP
osama bin fly
al shabab
Best rapper alive
MexicanKingpin
Banned
nikka need to drop another mixtape