Leg of lamb with saucisson lentils

1. 1

   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.

2. 2

   Pre-heat the oven to 180C/160C Fan/Gas 4.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   For the crème fraiche dressing, mix all the ingredients together with 1-2 tbsp water and season with salt and pepper.

7. 7

   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.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.