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Slow-Cooked Lamb with Puy Lentils

Shoulder of lamb slow-roasted with garlic, oregano, lemon and wine, served with Puy lentils, tomatoes and mint.

Serves6
Prep20 minutes
Cook3½ hours
Oven220°C
Sourcewfi
  • lamb
  • lentils
  • slow-cook

Ingredients

6
Serves 6

Method

  1. Preheat the oven to 220°C.
  2. Season the all over with salt and freshly ground black pepper.
  3. Scatter the over the base of a flameproof casserole large enough to hold the lamb, then place the lamb on top.
  4. Sprinkle with the , , juice, and . Season again and cover tightly with foil.
  5. Place the casserole in the oven and cook for 20 minutes, then reduce the heat to 170°C.
  6. After about 2 ½ hours of the cooking time, place the in a pan and cover with 1 litre of cold water.
  7. Bring to the boil, then reduce the heat and simmer uncovered for 15 minutes, until just tender. Drain well.
  8. Remove the from the oven, take off the foil and mix the , and into the juices around the meat.
  9. Cover with the foil again and return to the oven for a further 20 minutes.
  10. Transfer the to a large plate and pull the meat apart with a fork and spoon. Serve with the mixture spooned around the meat.