Braised lamb & lentils with Seville orange gremolata

Braised lamb & lentils with Seville orange gremolata

Catherine Phipps' comforting stew has added freshness from Seville oranges

3.5 out of 5 stars(2) Rate this recipe
Gluten freeHealthyHigh fibre4 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

Ingredients

  • 1 tsp olive oil
  • 250g lamb neck fillet, trimmed and thinly sliced
  • 1 large onion, sliced
  • 4 large carrots, cut into chunks on the diagonal
  • 300g celeriac, peeled and cut into chunks
  • 3 cloves garlic, finely chopped
  • 25g piece ginger, peeled and finely chopped
  • rosemary
  • 1 tbsp essential Waitrose Tomato Puree
  • 50g red split lentils, washed and drained
  • 125g dried brown or green lentils, washed and drained
  • 1 L fresh stock, either lamb, chicken or vegetable
  • 200g cavolo nero, trimmed and shredded
  • 1 Seville orange, scrubbed, pared zest and juice (or ½ orange and ½ lemon)

For the gremolata

  • 1 garlic clove
  • ½ 25g pack flat leaf parsley
  • 1 large sprig mint, leaves only

Method

  1. Heat the oil in a pressure cooker on a high heat. Add the lamb and sear on both sides for 3-4 minutes. Add the root vegetables and sauté for a few minutes, then stir in the garlic, ginger and rosemary. Sauté for a further minute, then add the tomato purée, both varieties of lentils, stock and seasoning. Stir, scraping the base of the pan to make sure it is completely deglazed – this is important when pressure cooking. Add the cavolo nero and push into the liquid – don’t worry if some sits above it.

  2. Bring the cooker up to pressure on a high heat, then reduce the heat down – just enough to maintain the pressure. Cook for 8 minutes, then remove from the heat. Leave to drop pressure naturally, about 5 minutes.

  3. While the lamb and lentils are cooking, prepare the gremolata. Scrape off any white pith from the pared orange zest. Cut the zest into thin strips, then finely chop. Finely chop the garlic, parsley and mint, put into a small bowl and mix with the zest.

  4. Release the lid and stir to make sure the cavolo nero is thoroughly mixed in. Add ½ the Seville orange juice, stir and taste. Add a little more if necessary. Ladle the lamb and lentils into shallow bowls and serve with the gremolata for sprinkling.

Cook’s tip

You can use all kinds of greens for this dish, but may need to treat them differently in the pressure cooker

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,599kJ/ 383kcals

Fat

14g

Saturated Fat

4.2g

Carbohydrates

29g

Sugars

18g

Fibre

24g

Protein

24g

Salt

0.5g

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