Created by ImPat on July 22, 2018
Step 1: Preheat oven to 160C.
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.
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.
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.
Step 5: Rinse lentils, drian and stir lentils into lamb mixture and cover and cook for 55 minutes until lentils and lamb are tender.
Step 6: Meanwhile, boil, steam or microwave peas until tender, then drain.
Step 7: Sprinkle lamb mixture with extra rosemary and the parsley and serve with peas.