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Slow-cooked lamb with fennel, potato & lentils
Slow-cooked lamb with fennel, potato & lentils
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Prep Time:
10 minutes
Cook Time:
190 minutes
Total Time:
200 minutes
Ingredients:
  • 1kg boneless lamb loin roast
  • 18.20 gm olive oil
  • 2 tsp horseradish cream
  • 62.50 ml loosely packed coarsely chopped fresh oregano
  • 3 large (about 600g) desiree potatoes, thickly sliced
  • 2 brown onions, halved, thickly sliced
  • 3 (about 600g) baby fennel, trimmed, halved, thickly sliced
  • 2 celery sticks, trimmed, sliced
  • 200g (1 cup) brown lentils, rinsed, drained
  • 80ml (1/3 cup) dry white wine
  • 1 tsp dried oregano
  • Salt & freshly ground black pepper
  • 62.50 ml loosely packed coarsely chopped fresh continental parsley
Instructions:
  • Lay lamb in a glass dish. Mix oil, garlic, horseradish, and fresh oregano in a small bowl. Massage mixture onto lamb. Cover with plastic wrap and chill for 2 hours for maximum flavor infusion.
  • Preheat your oven to 160°C. Mix potatoes, onions, fennel, celery, lentils, stock, wine, and dried oregano in a spacious roasting pan.
  • Preheat a large frying pan over high heat. Brown the lamb for 2 minutes on each side. Transfer the lamb on top of the vegetable mixture in a roasting pan. Cover with foil and roast in a preheated oven for 3 hours.
  • Allow the dish to cool for 10 minutes before adding a generous sprinkle of salt and pepper to enhance the flavors.
  • Carve the lamb into thick slices across the grain using a sharp knife. Divide the vegetable mixture among shallow serving bowls. Pour the cooking liquid over each bowl. Top with the sliced lamb and sprinkle with chopped parsley. Serve immediately.

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