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Provençal Braised Lamb with Lentils
Tender leg of lamb slow-cooked in red wine and herbs, served over a bed of savory puy lentils.
Lamb
High Protein
Slow Cooked
French
Lentils
Dinnner
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
27.7
g
per serving
110.6 g total
Fat
39.6
g
per serving
158.4 g total
Protein
48.8
g
per serving
195.2 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Fruits
1
piece
Lemon
Juice only
LegumesPulses
150
g
Puy Lentils
Liquids
375
ml
Red Wine
Good quality
150
ml
Lamb Stock
500
ml
Chicken Stock
Meat
0.5
piece
Leg Of Lamb
Half leg
NutsSeeds
3
clove
Garlic
1
bunch
Thyme
3
piece
Bay Leaves
3
piece
Bay Leaves
For lentils
OilsFats
2
tbsp
Olive Oil
3
tbsp
Olive Oil
For lentils
Vegetables
2
piece
Onion
Sliced
24
piece
Cherry Tomatoes
50
g
Black Olives
Stoned
200
g
Mirepoix
Finely diced carrot, onion and celery
12
piece
Cherry Tomatoes
For lentils
Method
1
Sear the lamb in a casserole dish with olive oil until browned.
2
Remove the lamb and add sliced onion, garlic, and tomatoes to the dish.
3
Cook for two minutes then return the lamb to the casserole.
4
Add lamb stock, red wine, bay leaves, olives, and thyme.
5
Cover and cook in the oven at 180°C for two hours.
6
Sauté the diced carrot, onion, and celery in olive oil.
7
Add chicken stock, tomatoes, bay leaves, and lentils to the vegetables.
8
Simmer lentils until liquid is absorbed and add lemon juice and a splash of oil.
9
Reduce the lamb braising liquid and flake the meat into large chunks.
10
Serve the lamb on a bed of lentils with the sauce spooned over.