Friday, February 24, 2012

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.

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