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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.