Slow Braised Lamb With Backyard Farms Tomatoes And Lentils Recipes

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SLOW BRAISED LAMB WITH BACKYARD FARMS TOMATOES AND LENTILS



Slow Braised Lamb With Backyard Farms Tomatoes and Lentils image

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.

Provided by jackie

Categories     < 4 Hours

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

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

Steps:

  • For the lamb, sear in a casserole dish in the olive oil until well browned.
  • Remove the lamb and then add the onion, garlic, and tomatoes.
  • Cook for a minute or two and add the lamb.
  • Add the stock, red wine, bay leaves, olives, and thyme.
  • Cover and cook in the oven at 350 degrees for two hours. The lamb should be almost falling off the bone.
  • 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.
  • Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice.
  • Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb.
  • Place a pile of lentil in a rustic dish and place the lamb on top. Spoon the sauce over and around and serve.
  • Recipe provided by Seaport Hotel Culinary Team.

Nutrition Facts : Calories 485.4, Fat 13.7, SaturatedFat 2.3, Cholesterol 5, Sodium 272.5, Carbohydrate 60.5, Fiber 19.6, Sugar 20.8, Protein 19.2

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