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Slow-Cooked Lamb with Puy Lentils
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There is very little work involved with this dish and you can leave it to cook in the oven while you get on with other things. The result is the most succulent, melt-in-the-mouth lamb you will ever taste. It is an ideal dish to serve if you are not good at carving as the meat comes away from the bone easily, ready to be spooned onto plates.
Typical values per serving:
11.5% fat per serving
This recipe was first published in September 2003.