Provençal Lamb with Lentils
Provençal Lamb with Lentils



  • 1⁄2 leg of lamb
  • 2 sliced onions
  • 3 cloves of garlic
  • 25 cherry tomatoes
  • Small bunch of thyme
  • 3 bay leaves
  • Olive oil
  • Handful of black olives, pitted
  • 1⁄2 bottle red wine
  • 150ml lamb or beef stock
  • 150g Puy lentils
  • 200g diced carrot, celery, and onion
  • 3 bay leaves
  • 3 tbsp olive oil
  • 500ml chicken stock
  • 10 cherry tomatoes
  • 1 lemon
  • Sear the lamb in a hot casserole dish with the olive oil until browned all over. Remove, and chuck in the onion, tomatoes, and garlic. Cook for a couple of minutes, then return the lamb to the dish along with the stock, red wine, bay leaves, olives, and thyme. Cover, and cook in the oven at 180C for 2 hours.
  • Meanwhile, fry the diced carrot, celery, and onion with the olive oil for a minute, then pour in the chicken stock, bay leaves, tomatoes, and lentils. Simmer until the liquid has been absorbed and the lentils are tender. Splash in a bit more oil and some lemon juice.
  • Take the lamb from the casserole, and allow the stock to reduce for a few minutes. Serve the lentils in a nice heap on the plate, and place flakes of the tender lamb on top, with the cooking juices drizzled all over. Delicious!
2 hours
4 serving

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