Slow Braised Lamb With Backyard Farms Tomatoes And Lentils

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1/2 leg of lamb
• 2 onions, sliced
• 3 garlic cloves
• 12 backyard farm tomatoes, diced
• 1 bunch fresh thyme
• olive oil
• 3 bay leaves
• black olives, stoned
• 12 1/2 ounces red
• 5 fluid ounces chicken stock
• 5 ounces french green lentils
• 7 ounces frozen mixed potatoes carrots celery and onions, finely diced
• 3 bay leaves
• 3 tablespoons olive oil
• 17 fluid ounces chicken stock
• 6 backyard farm tomatoes, diced
• 1 lemon

Recipe

• 1 for the lamb, sear in a casserole dish in the olive oil until well browned.
• 2 remove the lamb and then add the onion, garlic, and tomatoes.
• 3 cook for a minute or two and add the lamb.
• 4 add the stock, red , bay leaves, olives, and thyme.
• 5 cover and cook in the oven at 350 degrees for two hours. the lamb should be almost falling off the bone.
• 6 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.
• 7 simmer until the liquid has gone and the lentils are tender. add a splash more oil and the lemon juice.
• 8 take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb.
• 9 place a pile of lentil in a rustic dish and place the lamb on top. spoon the sauce over and around and serve.
• 10 recipe provided by seaport hotel culinary team.