Ingredients (serves 2)
- 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:
- 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
- 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.
- 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.
- 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.
- Check the seasoning and serve.
