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            Provencal braised lamb with lentils





            by Mike Robinson 
            from Saturday Kitchen 
            Serves 4  



      Preparation time30 mins to 1 hour Email this recipe

      Cooking timeover 2 hours 

      Ingredients

      ½ leg of lamb
      2 onions, sliced
      3 cloves of garlic
      24 cherry tomatoes
      small bunch of thyme
      olive oil
      3 bay leaves
      black olives, stoned
      ½ bottle good red wine
      150ml/5fl oz lamb stock
      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.
      2. Remove and add the onion and garlic and tomatoes. 
      3. Cook for a minute or two and add the lamb.
      4. Add the stock, red wine, bay leaves and olives and thyme.
      5. Cover and cook in the oven at 180/350/Gas 4 for two hours. The lamb 
      should be almost falling off the bone.
      6. 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.
      7. Simmer until the liquid has gone and the lentils are tender. Add a 
      splash more oil and the lemon juice. 
      8. Take the lamb out, reduce the stock for a moment and flake off some big 
      chunks of lamb. 
      9. Place a pile of lentils in a rustic dish and pile the lamb on top. 
      Spoon the sauce around and over and serve.