• 75gr puy lentils
• 2 lean lamb leg steaks (approx. 250gr each)
• olive oil
• 1 x 280gr jar silverskin onions in vinegar, drained and rinsed
• 2 garlic cloves, sliced
• 75ml ruby Port
• 300ml lamb stock
• 1 tbs redcurrant jelly
• salt & freshly ground black pepper

How to:

1. Preheat the oven to 160C / fan 140C. Put the puy lentils into a saucepan and cover with cold water. Bring to boil and simmer for 5 minutes
2. Meanwhile put the flour on to a plate and dust the lamb steaks in it, shaking off the excess. Heat a liddled ovenproof casserole dish, add 2 tbs of olive oil and cook the lamb for 5 minutes, turning until brown all over. Remove and set aside.
3. Add the onions, garlic and rosemary and cook gently for 3 minutes until starting to brown. Add the port, stock, redcurrant jelly and drained lentils and return the lamb.
4. Bring to the boil, cover and cook in the oven for about 1 1/2 hours until the juices have reduced and the lamb is tender.
5. Check the seasoning and serve.