Sally’s Garlic Lamb
This is my wife Sally’s take on a traditional slow roast Greek lamb dish with a hint of the south of France.
1 medium leg of English lamb
4 tbsp olive oil
6 cloves garlic, chopped
2 onions, sliced
125g/4oz green lentils
300ml/ half pint red wine (not the cheapest plonk)
2 bay leaves
1 bouquet garni
pinch sea salt
freshly ground black pepper
Pre heat oven to 180C/350F/gas 4. Heat 2 tbsp of oil in an oven proof casserole. Brown the lamb till sealed all over, remove. Add garlic, onion and seasoning and more oil if required. Sweat gently till transparent. Add lentils, stir for 5 minutes, do not let onions brown. Return lamb to dish, add wine, bay leaves, bouquet garni, cover and place in oven for one and a half hours. Add a little water if needed. Remove lamb, wrap in foil, leave for 10 minutes. Put lentils in middle of a serving dish, carve lamb in chunks and place on top of lentils.
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- Superfoods, Superjuices, Superhealth
- Eat Well Live Longer
- Superfood Pocketbook
(100 Top Foods for Health) - The Omega 3 Cookbook
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