Lamb With Puy Lentils

Lamb In A Thick Delicious Sauce Cooked

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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

Lamb Recipes

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

Cooking Instructions:

  1. Cover the bottom of a heavy bottomed pan (which should be oven proof) with oil and brown the lamb steaks on a moderate heat, add a couple of sprigs of fresh rosemary or a large pinch of dried and salt and pepper to taste. Turn and move the ingredients to coat the lamb in the herb and pepper. It should take no more than ten minutes to brown the lamb.
  2. Wash the new potatoes and cut them in half. Remove the lamb from the pan and cook the potatoes for about five minutes on a low heat in the meat juices, adding a drop more oil if necessary.
  3. Remove the potatoes and put to one side, pop the lamb back in the pan and add the stock then the lentils with a little more rosemary. Cook in a preheated oven for about 20 minutes at 180°C. Add the potatoes, stir in well and cook at the same temperature for a further 20-30 minutes, long enough to cook the potatoes. Don't let the dish dry out, if it reduces down too far add more stock.
  4. Serve with fresh marrow.

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