Ingredients

• ½ leg of lamb
• 2 onions
• sliced
• 3 cloves of garlic
• 24 cherry tomatoes
• small bunch of thyme
• olive oil
• 3 bay leaves
• black olives
• stoned
• ½ bottle good red wine
• 150ml/5fl oz lamb stock
• 150g/5oz puy lentils
• 200g/7oz of carrot
• onion and celery
• finely diced
• 3 bay leaves
• 3 tbsp olive oil
• 500ml/17fl oz chicken stock
• 12 cherry tomatoes
• 1 lemon

Directions

• For the lamb
• sear in a casserole dish in the olive oil until well browned.
• Remove and add the onion and garlic and tomatoes.
• Cook for a minute or two and add the lamb.
• Add the stock
• red wine
• bay leaves and olives and thyme.
• Cover and cook in the oven at 180/350/Gas 4 for two hours. The lamb should be almost falling off the bone.
• Meanwhile
• fry the carrot
• onion and celery with the olive oil for a few moments then add the chicken stock and tomatoes
• bay leaves and lentils.
• Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice.
• Take the lamb out
• reduce the stock for a moment and flake off some big chunks of lamb.
• Place a pile of lentils in a rustic dish and pile the lamb on top. Spoon the sauce around and over and serve.