For the lamb, sear in a casserole dish in the olive oil until well browned.
Remove the lamb and then add the onion, garlic, and tomatoes.
Cook for a minute or two and add the lamb.
Add the stock, red wine, bay leaves, olives, and thyme.
Cover and cook in the oven at 350 degrees for two hours. The lamb should be almost falling off the bone.
Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments and then add the stock, tomatoes, bay leaves, and lentils.
Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice.
Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb.
Place a pile of lentil in a rustic dish and place the lamb on top. Spoon the sauce over and around and serve.
Recipe provided by Seaport Hotel Culinary Team.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	278.44 Kcal (1166 kJ)
Calories from fat	84.21 Kcal
		% Daily Value*
Total Fat	9.36g	14%
Cholesterol	3.3mg	1%
Sodium	255.11mg	11%
Potassium	566.64mg	12%
Total Carbs	28.44g	9%
Sugars	5.7g	23%
Dietary Fiber	9.08g	36%
Protein	10.34g	21%
Vitamin C	11.2mg	19%
Iron	2.1mg	12%
Calcium	42.8mg	4%

Amount Per 100 g
Calories	99.15 Kcal (415 kJ)
Calories from fat	29.98 Kcal
		% Daily Value*
Total Fat	3.33g	14%
Cholesterol	1.18mg	1%
Sodium	90.84mg	11%
Potassium	201.77mg	12%
Total Carbs	10.13g	9%
Sugars	2.03g	23%
Dietary Fiber	3.23g	36%
Protein	3.68g	21%
Vitamin C	4mg	19%
Iron	0.7mg	12%
Calcium	15.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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