food for thought

by michelle

roast lamb with du puy lentils

with one comment

This is a French family recipe passed on to me by a friend.

Prepare lamb in the normal way seasoned with garlic, thyme, rosemary and rock salt and roast in the oven. While the lamb is cooking, gently fry 1 chopped onion, 1 diced carrot and 2 cloves of minced garlic in olive oil until the onions are translucent and glossy. Pour in half a glass of wine (red or white) and continue to cook until the wine is almost completely evaporated. Now add 1 cup of lentils, 2 chopped tomatoes, 2 cups of chicken stock, 1 tablespoon of tomato paste and 4 sprigs of fresh thyme (if you only have dry thyme use ½ a teaspoon). Bring to boil, reduce to a low simmer and cook partially covered for 25-30 minutes, until the lentils are just cooked. There should be a little liquid left. Season with salt and pepper to taste and before serving, add some olive oil. When the lamb is cooked, make a bed of lentils and dot with rocket before laying the sliced lamb on top.


Written by michelle picker

April 1, 2011 at 10:17 am

One Response

Subscribe to comments with RSS.

  1. Really good recipe although I omitted the carrots and served it separately to the lamb. Even friends who said they didn’t like lentils liked this recipe. Definitely be using it again.


    April 2, 2012 at 6:15 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: