Provençal braised lamb with lentils

For the lentils

  • 150g/5oz puy lentils
  • 200g/7oz of carrot, onion and celery, finely diced
  • 3 bay leaves
  • 3 tbsp olive oil
  • 500ml/17fl oz chicken stock
  • 12 cherry tomatoes
  • 1 lemon

Method

  1. For the lamb, sear in a casserole dish in the olive oil until well browned.Remove and add the onion and garlic and tomatoes. 
  2. Cook for a minute or two and add the lamb.
  3. Add the stock, red wine, bay leaves and olives and thyme.
  4. Cover and cook in the oven at 180/350/Gas 4 for two hours. The lamb should be almost falling off the bone.
  5. Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments then add the chicken stock and tomatoes, bay leaves and lentils.
  6. Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice. 
  7. Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb. 
  8. Place a pile of lentils in a rustic dish and pile the lamb on top. Spoon the sauce around and over and serve.
By Mike Robinson From Saturday Kitchen (BBC Food)

About Us

Shaun and I (Alison) have both grown up with a passion for farming and keeping our own animals, with Shaun from a farming family and myself as a trained Veterinary Surgeon. We have a shared dream to raise our family in the countryside and to run our own farm in a way that maximizes the health of our animals and that of the wonderful ecosystem that we are now custodians of in our fields.

 


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