Lamb & Lentils

Lamb and lentils is one of the great natural pairings in cooking. The rich, slightly gamy drippings from a slow-roasted leg of lamb stirred into a pot of tender, earthy lentils creates a side dish that tastes like it was born to sit next to that roast. This recipe ties the two together by finishing the lentils with ⅓ cup of the lamb’s pan gravy right before serving.

The leg of lamb roasts in a baking bag for about 4 hours, which traps moisture and essentially braises the meat while still giving you a roasted exterior. The chunked onion on the bottom of the bag catches the drippings and caramelizes, contributing to the rich pan gravy you’ll use later.

The lentils start about 40 minutes before serving. Chopped onion softened in oil, then lentils simmered in beef broth and water with a bay leaf until tender. Thirty minutes is all they need. The green onions and parsley go in at the end for freshness and color.

Stirring in the lamb gravy at the very end is the finishing touch that connects the two dishes. It adds a meaty richness and depth to the lentils that plain broth can’t deliver. Skim as much fat as possible from the gravy before adding.

Kitchen Tips

• Use a meat thermometer for the lamb. 160°F (71°C) for medium, 190°F (88°C) for well done. The range is wide, so cook to your preference
• Don’t skip the baking bag. It keeps the lamb moist during the long cook and makes cleanup much easier
• Check the lentils at 25 minutes. Different varieties cook at different rates, and mushy lentils lose their appeal
• Skim the fat from the pan gravy before stirring it into the lentils. The flavor is in the dark liquid underneath, not the grease on top

Variations

• Add diced carrots and celery to the lentils for a more substantial vegetable stew alongside the roast
• Stir a teaspoon of cumin into the lentils for a North African-inspired flavor
• Use the leftover lamb sliced thin on sandwiches with the lentils spooned alongside