Of Lentils & Lambs…

Here we go again, the 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. See here for previous Lamb recipes or the 8 hr slow roast method. There’s also a braised vegetable dish of Brussel Sprouts and Fennel with goes gorgeously with the lentils. Enjoy a little or a lot, it’s up to you…

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Puy Lentils, bay leaves, rosemary, garlic and onion…

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

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

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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!

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