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Lamb with braised lentils and mustard sour cream
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
French green lentils with nutty flavor are a perfect pairing for juicy roast lamb.
Ingredients:
  • 23.40 gm seeded mustard
  • 125g (1/2 cup) sour cream
  • 3 tsp red wine vinegar
  • 1 brown onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1.7kg lamb leg, scored
  • 80ml (1/3 cup) red wine
  • 50g sachet tomato paste
  • 165g (3/4 cup) French green lentils, rinsed
  • 750ml (3 cups) chicken style liquid stock
  • 2 garlic cloves, finely chopped
  • 750.00 ml baby kale leaves
Instructions:
  • In a bowl, mix the sour cream, mustard, and vinegar. Cover with plastic wrap and refrigerate to enhance the flavors.
  • Preheat your oven to 220C/200C fan forced. Spread a layer of onions and garlic in a roasting pan, then place the lamb on top. Season generously and drizzle with olive oil. Roast for 30 minutes until the lamb is beautifully browned.
  • ✨Take out of the oven and lower the temperature to 180C/160C fan forced. Mix in the wine, tomato paste, lentils, and stock. Place back in the oven and bake for 1 hour or until the lentils are tender and the stock is absorbed.✨
  • Sauté garlic in hot oil until fragrant. Add kale and cook until slightly wilted, stirring often. Slice lamb and serve over lentils and kale. Finish with a dollop of mustard sour cream and seasoning.

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