Slow-Braised Lamb & Puy Lentils with Salsa Verde

Our Dried Puy Lentils soak up the rich flavours of slow-braised lamb, harissa, tomatoes and red wine in this comforting centrepiece dish. Finished with a vibrant salsa verde, it's a showstopping meal perfect for entertaining.


Written by Georgia Hughes
3 hours 30 minutes Serves 4 Beginner
Slow-Braised Lamb & Puy Lentils with Salsa Verde
Ingredients
  • Braised Lamb & Lentils
  • 350g Merchant Gourmet Dried Puy Lentils
  • ½ leg of lamb
  • 3 garlic cloves, finely chopped
  • 1 large red onion, finely chopped
  • 1 tbsp smoked paprika
  • 1 tbsp harissa paste
  • 160ml red wine
  • 300ml lamb or beef stock
  • 6 anchovy fillets, plus 1 tbsp oil from the tin
  • 2 tbsp tomato purée
  • 2 tbsp maple syrup
  • 1 x 400g tin chopped tomatoes
  • Olive oil, for cooking
  • Lamb Rub
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • Salt and black pepper
  • Salsa Verde
  • 1 garlic clove
  • Handful fresh coriander
  • Handful fresh parsley
  • Handful fresh mint
  • 6 tbsp olive oil
  • 1 tsp Dijon mustard
  • 2 tsp red wine vinegar
  • ½ lemon, juiced
  • To Serve
  • Mashed potato

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Puy Lentils
Puy Lentils
250G
  1. Preheat the oven to 160°C.
  2. Mix the garlic powder, cumin, coriander, salt and pepper together. Rub all over the lamb.
  3. Heat a little olive oil in a large ovenproof casserole dish and sear the lamb on all sides until browned. Remove and set aside.
  4. In the same pan, cook the anchovies and anchovy oil with the tomato purée for 2 minutes.
  5. Add the garlic and onion and cook for 8–10 minutes until softened and caramelised.
  6. Stir through the harissa paste and smoked paprika.
  7. Pour in the red wine, chopped tomatoes, maple syrup and stock. Stir well.
  8. Return the lamb to the pan and coat in the sauce.
  9. Cover with a lid and cook in the oven for 2 hours, stirring halfway through.
  10. Add the Merchant Gourmet Dried Puy Lentils and stir well. Cook for 20 minutes with the lid on, then 20 minutes with the lid off, adding a splash of water if needed.
  11. Meanwhile, make the salsa verde by blending together the garlic, coriander, parsley, mint, olive oil, Dijon mustard, red wine vinegar and lemon juice until smooth.
  12. Serve the braised lamb and lentils with mashed potato and a generous drizzle of salsa verde.

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