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.

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Written by michelle picker

April 1, 2011 at 10:17 am

One Response

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  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.

    Anonymous

    April 2, 2012 at 6:15 pm


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