Slow Braised Lamb with Tomatoes and Lentils
- Prep Time: 30 minutes
- Cooking Time: 2 hours 30 minutes
- Serves 4-6
Ingredients
For the Lamb:
• ½ leg of lamb
• 2 onions, sliced
• 3 cloves of garlic
• 12 Backyard Farms Cocktail Tomatoes, diced
• Small bunch of thyme
• Olive oil
• 3 bay leaves
• Black olives, stoned
• ½ bottle of red wine
• 5 fluid ounces chicken stock
For the Lentils:
• 5 ounces French green lentils
• 7 ounces mix of carrot, onion, and celery, finely diced
• 3 bay leaves
• 3 tablespoons olive oil
• 17 fluid ounces chicken stock
• 6 Backyard Farms Cocktail Tomatoes, diced
• 1 lemon
Preparation
Sear the lamb in a casserole dish in the olive oil until well browned. Remove the lamb and then add the onion, garlic, and tomatoes. Cook for 1-2 minutes and add the lamb. Add the stock, red wine, bay leaves, olives, and thyme. Cover and cook in the oven at 350ºF for 2 hours. The lamb should be almost falling off the bone.
Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments and then add the stock, tomatoes, bay leaves, and lentils. Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice.
Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb. Place a pile of lentil in a rustic dish and place the lamb on top. Spoon the sauce over and around and serve.
Recipe by Richard Rayment, Executive Chef of Boston's Seaport Hotel & World Trade Center
