Pastured Leg of Lamb with French Lentils

Pastured Leg of Lamb with French Lentils: (serves 4)

*1 pastured leg of lamb

*1 large onion, chopped

*2 cups french lentils (soaked in water with a splash of vinegar overnight)

*2 tablespoons butter

*2 carrots, chopped

*2 celery ribs, chopped

*2 cloves garlic, minced

*sea salt

*fresh ground black pepper

Rinse leg of lamb and place in a crock pot or cookware fitted with a lid. Cover lamb with water. Add half of the chopped onion. Season with salt and pepper. Bring liquid to a boil then reduce setting to a simmer (if slow cooking on the stovetop in alternative cookware, reduce heat to lowest setting). Slow cook all day (at least 6 hours or longer). Extinguish heat and start on the lentils.

Drain lentils from soaking liquid and rinse. Melt butter in a large saucepan over medium heat. Add remaining onion, carrots, celery and garlic. Season with salt and pepper. Saute until onions are translucent, stirring often, about 5 minutes.

Skim fat from the top of the lamb cooking liquid. Ladle aproxametly 5 cups of the cooking liquid into the saucepan. Add the lentils. Bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 20 minutes. Serve with lamb.

Enjoy!