REC: Lamb and Lentils
Hi Regina,
is this it???
Lamb and Lentils
1 1/2 pounds onions, sliced
1/2 pound carrots, sliced
6 cloves garlic, sliced
1 (5- to 6-pound) leg of lamb, hip bone removed (see note)
Salt and pepper
5 cups water
3 tablespoons tomato paste
2 cups red wine vinegar, plus more to taste
1 (750-milliliter) bottle red wine
2 cups lentils
2 teaspoons minced fresh herbs (preferably thyme and rosemary)
1. Scatter onions, carrots and 4 cloves of garlic across bottom of large, heavy Dutch oven. Place lamb on top, fat side up. Roast uncovered at 425 degrees for 15 minutes. Turn so fatty side is down and roast uncovered another 15 minutes. Remove from oven, but leave oven on.
2. Season lamb generously with salt and pepper, then turn and season other side (fat side should be up again). Mix 1 cup water and tomato paste and blend until smooth. Pour over lamb, along with vinegar and wine.
3. On stove top, bring pot with lamb in it to a boil, which should take about 5 minutes. Cover with a tight-fitting lid and return to oven. Roast until fork penetrates easily and meat begins to fall from bone, 5 1/2 to 6 hours. Baste lamb every hour to start, then every half hour as liquid reduces. Do not turn lamb, but occasionally push it from side to side to keep from scorching.
4. About 1 hour before serving, combine lentils, remaining 4 cups water, 1 teaspoon salt and remaining 2 cloves sliced garlic in large saucepan. Bring to boil, reduce heat and simmer until lentils are tender, about 45 minutes.
5. When lamb is done, drain lentils and add to lamb along with fresh herbs, stirring to combine cooking juices from lamb with lentils. Do not turn lamb, and stir carefully to avoid breaking up the meat. Return to oven and roast, covered, for 5 minutes.
6. Remove from oven and adjust seasoning. Lentils should be tart; if not, add 1 to 2 tablespoons vinegar. Serve immediately. Makes 8 servings.