Leg of Lamb with Spinach, Lentils and Red Wine

Charmaine Lu -

  • 2kg leg of lamb
  • 4 x 400g tins of chopped tomatoes
  • 2 diced red onions
  • 4 chopped garlic cloves
  • 500ml lamb stock
  • 300ml red wine
  • 4 tbsp light brown sugar
  • 10g rosemary
  • 500g puy lentils
  • 250g baby spinach leaves
  • Preheat the oven to 200C. Place the lamb, fat-side down, in a deep roasting tin and pour over the tomatoes, onion, garlic, stock, wine, sugar and rosemary. Mix to combine, season well, then cover with foil and roast for 1 hour. Remove from the oven, turn the lamb over and add the lentils to the tin. Stir well, then cover once more and cook for 40 mins.
  • Remove the foil. Roast for 15 mins to crisp up the skin, then lift the leg of lamb onto a chopping board and leave to rest for 15 mins. Remove the rosemary from the lentil mixture, stir in the spinach to wilt, then season and serve with the carved lamb - perfect!
2 hrs 30 mins
6 serving