Shoulder of lamb with braised lentils

• porsiyonlar: 6
• toplam süre: 3 hr 40 min

Malzemeler

canola oil, for cooking

1 3/4 lb (875 g) leg of lamb, with or without bone

3/4 cup (175 mL) dry green lentils

1 small onion, finely chopped

1 carrot, finely chopped

3-4 garlic cloves, crushed

2-3 sprigs fresh rosemary or thyme

1 cup (250 mL) red wine, ale, or tomato juice

2 cups (500 mL) chicken, beef, or vegetable stock

salt and freshly ground black pepper

veg stock (double the volume of soaked lentils)

salt and pepper

Yöntemler

Preheat the oven to 325°F. In a large, heavy skillet heat a drizzle of oil over high heat and brown the lamb on all sides – do not worry about cooking it through; this is just to add flavour.

Put the lentils, onion, carrot, and garlic in the bottom of a large oven-proof pot and set the browned lamb on top. Tuck the herbs in around the lamb, pour the wine and stock overtop, and sprinkle everything with salt and pepper.

Cover and bake for 3-31/2 hours, until the lamb is very tender. Transfer to a carving board, cover loosely with foil and let rest for 20 minutes.

Meanwhile, pour any excess juices off the lentils, transfer the lentils to a serving dish, and reduce the juices in a small saucepan (if need be) until slightly thickened.

Serve the lamb over the lentils, drizzled with reduced cooking juices.