Slow Braised Lamb With Backyard Farms Tomatoes and Lentils |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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The average fruit or vegetable travels 1,500-2,000 miles to reach most grocery stores in New England, losing flavor and freshness along the way. But now all that has changed. Maine greenhouse company, Backyard Farms, a local purveyor of fresh, vine-ripened tomatoes is bringing its Backyard Beauties to local markets throughout New England. Ingredients:
1/2 leg of lamb |
2 onions, sliced |
3 garlic cloves |
12 backyard farm tomatoes, diced |
1 bunch fresh thyme |
olive oil |
3 bay leaves |
black olives, stoned |
12 1/2 ounces red wine |
5 fluid ounces chicken stock |
5 ounces french green lentils |
7 ounces frozen mixed potatoes carrots celery and onions, finely diced |
3 bay leaves |
3 tablespoons olive oil |
17 fluid ounces chicken stock |
6 backyard farm tomatoes, diced |
1 lemon |
Directions:
1. For the lamb, sear in a casserole dish in the olive oil until well browned.
2. Remove the lamb and then add the onion, garlic, and tomatoes.
3. Cook for a minute or two and add the lamb.
4. Add the stock, red wine, bay leaves, olives, and thyme.
5. Cover and cook in the oven at 350 degrees for two hours. The lamb should be almost falling off the bone.
6. 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.
7. Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice.
8. Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb.
9. Place a pile of lentil in a rustic dish and place the lamb on top. Spoon the sauce over and around and serve.
10. Recipe provided by Seaport Hotel Culinary Team.
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