Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: dal, dish, du, green, know your onion, know your onions, knowyouronion, knowyouronions, lentil, puy, side, swiss | No Comments »
Bring the stock to the boil and add the lentils. Boil for 1 minute, reduce the heat and simmer for approx 20 min, until the lentils are soft. Brown the bacon in a frying pan with a little olive oil and add the onions, garlic, thyme and cinnamon. Let the onions soften a bit, then add the lentils, season with salt and pepper and lightly toss to coat them with seasoning.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bacon, course, english, french, green, italian, know your onion, know your onions, knowyouronion, knowyouronions, lamb, lardon, lentils, main, puy, roast, roasted, shoulder | No Comments »
Lamb:With a paring knife make some holes in the lamb and stud with the garlic cloves and some sprigs of thyme or rosemary. Season well with salt, pepper and olive oil. Transfer to a tray and cover with aluminium foil. Roast for 4 hours at 150C until the meat falls off the bone.;Lentils:Cook the lentils in plenty of salted water until soft (around 25 min). Drain. Dice the bacon and shallow fry them in a small amount of olive oil. Drain the excess fat and add the onions, garlic, cinnamon and thyme. Sweat the onions in the bacon drippings until lightly browned. Add the lentils back to the pan, toss to coat and pour in some of the lamb drippings. Adjust seasoning to taste and serve, topped with the lamb meat pulled off the bone.
