Food & Drink Wednesday, April 27th , pictures by: Jay Watson/Bill's Kitchen

Bill's Kitchen: Lamb with puy lentils and lemon

Food & Drink Wednesday, April 27th

Bill's Kitchen: Lamb with puy lentils and lemon

Lemon and orange balance beautifully with the slightly fatty lamb shoulder and the nutty lentils. Serve it with my leeky mash or herby bulghur wheat.

- Bill Sewell, author of Bill's Kitchen.

Serves 6

Ingredients

200g puy lentils (or other speckled green lentils)
3 tbs olive oil
1 large onion, small dice
3 sticks celery, 1cm dice
300g carrots, 1cm dice
3 sprigs fresh thyme
4 cloves garlic, crushed
2 tsp salt
2 tbs sunflower oil
1kg diced lamb shoulder
400ml white wine
300g tomatoes, 1cm dice
2 lemons, juice and zest
1 orange juice and zest
50g flat parsley, roughly chopped

Directions

1. Boil the lentils in plenty of unsalted water for 25 minutes until just tender. Drain and put to one side. 

2. Meanwhile, put the olive oil, onions, celery, carrots, garlic and thyme into a large casserole. Sweat on a medium heat with the salt for about 5 minutes and then turn off the heat. 

3. In a separate pan, brown the lamb in small batches so the pan is not over-crowded.

4. Add the browned lamb to the vegetables. Add the wine to the pan you were browning the lamb in and boil fiercely for a couple of minutes whilst vigorously stirring all the tasty brown bits into it. Then add this liquid to the vegetables and lamb together with the chopped tomatoes and the cooked and drained lentils.

5. Bring to the boil and simmer over a very low heat for about for 1½ hours until the lamb is completely tender.

6. Add the juice and zest of the lemons and oranges and half the parsley. Check the seasoning – it’s surprising how much salt pulse-based dishes can require.

7. Bring back to the boil and serve, garnishing each plate with more parsley.

rawfodorosiebanner

Bill's food is loved from London to west Wales and this is only his third book in 20 years. Click here to support his Kickstarter campaign and be one of the first to get your hands on the new book. There's also a chance to have Bill cook dinner for you and 19 friends. 

Still hungry? Here's a sneak peak at more recipes from the book.

4cASS

2

3

Do you want to write for Herefordshire Live? Get in touch on Facebook, Twitter or say hello@herefordshirelive.co.uk