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Lynley
Serves 4.
Ingredients
- 500 g shoulder lamb steaks
- 1 cup green puy lentils
- 400 g can chopped tomatoes in juice
- 1/2 cup vegetable stock
- 1/2 cup red wine
- 2 rashers bacon
- 2 cloves garlic
- 1 tablespoon fresh rosemary leaves
- 1 bay leaf
- 1 teaspoon salt
- freshly ground black pepper
Method
Preheat oven to 160 C.
Cut bacon roughly. Chop garlic finely. Scatter bacon, garlic & rosemary over the base of a 6 cup-capacity casserole dish. Cut lamb steaks into 2cm pieces. Place lamb, lentils, the tomatoes, stock, red wine, bay leaf in casserole dish. Cover & bake at 160ÂșC for two hours. Season and serve with steamed green vegetables or fresh green salad.