Ingrédients
- 350g Merchant Gourmet Dried Puy lentils
- 1/2 leg of lamb
- 3 cloves garlic
- 1 large red onion
- 1 tbsp smoked paprika
- 1 tbsp harissa pasta
- 160ml red wine
- 300 lamb/beef stock
- 6 anchovy fillets plus oil from the tin
- 2 tbsp red tomato paste
- 2 tbsp maple syrup
- 1 tin of chopped tomatoes
- 2 tsp garlic powder
- 2 tsp cumin
- 1 tsp ground coriander
- Salt & pepper
- 1 clove garlic
- 1 handful of coriander
- 1 handful parsley
- 1 handful of fresh mint
- 6 tablespoons olive oil
- 1 tsp dijon mustard
- 2 tsp red wine vinegar
-
Juice of 1/2 a lemon
Rub for lamb
Salsa verde
Méthode
- Preheat the oven to 160.
- Combine the lamb rub ingredients in a bowl and evenly coat the lamb. Sear each piece with a little olive oil for a minute in a hot skillet. Remove the lamb and set aside.
- In the same pan, fry chopped anchovies and tomato paste for 2 minutes before adding the garlic and onion. After around 8-10 minutes the onions should be caramelised.
- Add the harissa, smoked paprika, wine, chopped tomatoes, maple syrup and stock.
- Add the meat and coat in the sauce.
- Cook in the oven with the lid on for 2 hours, stirring after 1 hour has passed.
- After 2 hours, add in your Merchant Gourmet Puy Lentils and cook for 20 minutes with the lid on, then another 20 with the lid off. Add a splash of water if the lentils are soaking up the sauce!
- Blitz the salsa verde in a blender, then serve the lamb dish with mashed potato and a drizzle of salsa verde.
