Ingredients
- 2 tablespoon olive oil
- 500 grams boneless leg of lamb (fat trimmed and cut into 3cm pieces)
- 2 leeks, thickly sliced
- 2 celery sticks, finely chopped
- 2 carrots, coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons salt-reduced tomato paste
- 1 cup dry red wine
- 1 cup low-sodium beef stock
- 1 tablespoon rosemary leaves (fresh and chopped)
- 1 teaspoon rosemary leaves (fresh and chopped extra)
- 1 1/2 cups water
- 1 cup lentils ( French-Style green lentils)
- 1 cup green peas (frozen, thawed)
- 1/4 cup parsley leaves
How to Make
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Step 1: Preheat oven to 160C.
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Step 2: In a large heavy-based flameproof casserole dish, heat half the oil on medium and cook lamb, in batches, for 4 minutes until browned and transfer to a plate.
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Step 3: Heat remaining oil in same dish and cook leek, celery, carrot and garlic, stirring for 8 minutes until golden and softened and then add tomato paste and cook, stirring, 1 minute and then adding wine, and bringing to the boil.
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Step 4: Return lamb to dish with stock, rosemary and water and cover dish with lid and transfer to oven and cook for 1 1/2 hours.
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Step 5: Rinse lentils, drian and stir lentils into lamb mixture and cover and cook for 55 minutes until lentils and lamb are tender.
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Step 6: Meanwhile, boil, steam or microwave peas until tender, then drain.
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Step 7: Sprinkle lamb mixture with extra rosemary and the parsley and serve with peas.
We hope you enjoy this recipe!
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