Of Lentils & Lambs…

Here we go again, the ubiquitous Sunday roast!

This dish is made on a base of those teeny, itty, bitty Puy Lentils and a smattering of garlic, herbs & onion. Add a generous Leg of Lamb and slow roast for hours.

For the most popular Lamb recipe from this blog, see here


Here’s one of our favourite sides (in this household,) for a braised vegetable dish of Brussell Sprouts and Fennel with goes gorgeously with the lentils. Enjoy a little or a lot, it’s up to you… Puy Lentils, bay leaves, rosemary, garlic and onion…

20120527-193651.jpg Junee Lamb, stamp of approval with a nice squeeze of lemon over that skin and a good rub of salt and olive oil.

20120527-193851.jpg Some good hours later… pile up the lentils on the side, garnish with some fennel fronds and reserve the roasting liquid for stocks


In a wide pan add couple of handfuls of Brussel Sprouts, some Fennel quartered and sliced, along with a sprinkle of sugar, salt and red wine vinegar to taste. Pan fry over a very high heat. The outer leaves of the sprouts should be deeply charred and also nice & crispy. Add a good crack of black pepper and stir some of those lovely silky lentils through. Serve braised veggies alongside the Lamb and get into that food!