Leg of lamb with saucisson lentils
Roasted lamb with meaty lentils and a refreshing crème fraîche dressing. The perfect transitional dish to take you from spring to summer.
Ingredients
For the lamb
- 1 rosemary sprig, leaves picked
- 2 thyme sprigs, leaves picked
- 1 lemon, zested
- 2 garlic cloves, chopped
- 4 anchovies, chopped
- 4 tbsp olive oil
- 1 leg of lamb, bottom bone removed, butterflied
For the lentils
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- 1 rosemary sprig, leaves picked and chopped
- 1 bay leaf
- 100g/ 3½oz saucisson, sliced
- 500g/1lb 2oz lentils
- 40g/1½oz unsalted butter
For the crème fraiche dressing
- 400g/14oz crème fraîche
- 1 tsp chopped fresh mint
- 1 tsp chopped chives
- 1 tsp chopped parsley
- 1 tsp chopped tarragon
- 1 tsp chopped basil
To serve
- selection of salad leaves
Method
To make the lamb, blitz the rosemary, thyme, lemon zest, garlic, anchovies and olive oil into a paste. Spread all over the butterflied leg of lamb and allow to marinade for at least an hour.
Pre-heat the oven to 180C/160C Fan/Gas 4.
Heat a large griddle pan and griddle the lamb on each side until golden brown. Then transfer to a baking tray and put in the oven for 20–30 minutes. Allow to rest for the same amount of time you have cooked it for.
To make the lentils, heat a large saucepan and add the oil. Once hot add the garlic, rosemary, bay and sliced saucisson and cook for 2–3 minutes. Add the lentils and cook for a further minute, then add water to cover.
Cook for 30–40 minutes or until the lentils are soft but still hold their shape. Just before serving add the butter and oil and warm through.
For the crème fraiche dressing, mix all the ingredients together with 1–2 tbsp water and season with salt and pepper.
To serve, place the salad leaves onto a large platter, spoon the lentils on top with the carved lamb. Drizzle the crème fraiche dressing over the top.