If the purpose of any food is to sustain, nourish and delight then this recipe definitely complies with this mantra.
Lentils are packed full of easily digestible protein and full of Polyphenols (Polyphenols are active compounds that fight against harmful agents in the body, everything from ultraviolet rays and radiation to heart disease and cancer). They are also rich in iron, fibre, calcium and magnesium.
If you're looking to incorporate more lentils into your diet then this is a great dish to start with as the lentils are present but not overwhelming, instead, the lamb with luscious smatterings of salsa verde takes centre stage.
Lentils love to absorb other flavours: dress them with the salsa verde while they're still warm, so they really take on any sharpness that's been added.
Unlike many other legumes, lentils don't need soaking, but do give them a rinse before cooking, to remove any starchy dust, which if this step is skipped can leave your dish with a slightly chalky texture.
Lentils are kind to both wallet and gut, which seems fitting at this time of year.
Ingredients
- 250g Grass Fed Diced Lamb
- 500g Grass Fed Lamb Bones
- 1 tbsp Grass Fed Ghee
- 1 onion, chopped
- 3 cloves of garlic, chopped
- Half a swede, diced
- Half a celeriac, diced
- 250g Hodmedods green lentils
- 1 parsnip, diced
- 2 bay leaves
- A sprig of rosemary
- Half a savoy cabbage, chopped
- 1ltr of stock
To make the Salsa Verde:
- 2 bunches of green herbs (parsley, basil and mint)
- A small handful of capers
- 1 clove of garlic
- 1 tbsp dijon mustard
- A pinch of pure sea salt
- 400ml Extra Virgin Olive Oil
- The juice of half a lemon
Method
You can either make your own stock, or use our Pure Grass Fed Beef Stock.
To make the stock, place the bones into a casserole dish with just enough water to cover the top. Simmer for 2 hours and skim the top if necessary.
Take a good-sized saucepan, melt the ghee and brown the lamb. Once the lamb is lovely and caramelised, add the garlic, onion, bay leaf, rosemary and a pinch of salt and sweat for 5 mins.
Add the chopped swede, parsnip, celeriac and lentils, along with the stock and simmer for 2 hours, topping up with extra stock if it becomes too dry. Then add cabbage, cook for 5 mins.
To make the salsa verde, finely chop the herbs, garlic and capers. Add the olive oil, mustard and juice of lemon along with a good pinch of salt.
Spoon out the lamb into a bowl and drizzle with the salsa verde.
