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Another versatile original, the main ingredient is lamb, for this recipe I have used lamb steaks but you could use almost any part of the lamb, including hearts. Remember you'll have to adjust the cooking time accordingly. If you haven't tried Puy lentils I can highly recommend them, they can be used straight from the packet after a quick rinse and have a slightly sweet flavour. As far as I know Puy Lentils aren't produced in the county and if you wanted to make the meal authentically Kentish, just substitute for a different local pulse.
Preparation Time: 20 Minutes
Cooking Time: 50 Minutes
Ingredients: Serves 3
3 lamb steaks
900g of new potatoes
Olive or vegetable cooking oil
fresh or dried rosemary
200g of Puy lentils
1 litre of lamb or vegetable stock
salt and pepper to taste
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