leg of lamb with kidneys and Puy Lentils

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You may like to read this book, I saw it at waterstones, I think I will read it before the weekend is finished


Leg of lamb filled with kidneys served with haricot vert en lentils

6-8 person
1 ½ kg leg of lamb lamb (young leg of lamb)
2 tbsp duck fat
6 lambs kidneys (facultative) anders small onions or tomatoes
I adore kidneys too, by them at the Maroccan butcher or order in advance
6 cloves of garlic
3 tbsp parsley
salt and peper
2 tbsp chopped shallots
1 glass white wine
3 dl stock
2 tl balsamic vinigar
4 garlic bulbs
250 g haricot vert
3 tbsp rosemary oil
Remove the bones from the lamb.
Soak the kidneys under running cold water and fry very quickly on a high heat in the duck fat
Chop the six cloves of garlic finely, and the parsley
Push this mixture into the cavity left by the removal of the bone, then push in the kidneys
Heat the oven to 175°C, Rub the lamb with the duck fat and salt and pepper, brown in a casserole on a high heat
Place the meat in the oven for ¾ to 1 ½ hours depending on the size. Remove from the oven and leave to rest for 15 minutes at least.
Confit the garlic (place the garlic cloves in a garlic oven or cut off the top, sprinkle with olive oil and salt and pack in aluminium foil) place in the oven with the lamb for the last 45 minutes.
Pour off the extra fat from the casserole where the lamb is cooked, add the chopped shallots and fry for a few minutes, add the glass of wine and reduce, add the stock made from the lambs bones and leave to simmer, season to taste
Blanch the haricot vert in boiling salted water for 5 minutes , pour over a little cold water . to serve toss in the rosemary oil
Serve the lamb cut into thick slices with the sauce and a little haricot vert tossed in rosemary oil around.
Serve with the garlic and the lentils .
Rozemary olie:
Mix the rosemary with the olive oil in the food processor or blender and chop finely.
Heat the mixture in a small pan to 60 ºC leave 10 minutes to infuse, strain .
Sieve the oil  add a little fresh olive oil to get the good strength required.


400g  de Puy lentils
50 g duck fat
2 onions finely chopped
125g bacon cut into small squares
250g small white onions
2-3 celery stalks cut in small squares
75 g carrots cut into small dice
3 cloves of garlic crushed
Wash the linzen well. Heat a pan with a thick bottom and melt the duck fat .Fry the onion and bacon for 5 minutes in the fat. Add the small white onions and fry until they begin to colour
Add the lentils and a little water or stock until the lentils are just covered . Bring to the boil remove any scum add the chopped vegetables and garlic, cover the pan and allow to cook slowly. Season to taste with salt and pepper

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