- ½ leg of lamb
- 2 onions, sliced
- 3 cloves of garlic
- 24 cherry tomatoes
- small bunch of thyme
- olive oil
- 3 bay leaves
- black olives, stoned
- ½ bottle good red wine
- 150ml/5fl oz lamb stock
- 150g/5oz puy lentils
- 200g/7oz of carrot, onion and celery, finely diced
- 3 bay leaves
- 3 tbsp olive oil
- 500ml/17fl oz chicken stock
- 12 cherry tomatoes
- 1 lemon
- For the lamb, sear in a casserole dish in the olive oil until well browned.
- Remove and add the onion and garlic and tomatoes.
- Cook for a minute or two and add the lamb.
- Add the stock, red wine, bay leaves and olives and thyme.
- Cover and cook in the oven at 180/350/Gas 4 for two hours. The lamb should be almost falling off the bone.
- Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments then add the chicken stock and tomatoes, bay leaves and lentils.
- Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice.
- Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb.
- Place a pile of lentils in a rustic dish and pile the lamb on top. Spoon the sauce around and over and serve.