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Leg of lamb with saucisson lentils

Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 4
Dietary
Nut-free

Roasted lamb with meaty lentils and a refreshing crème fraîche dressing. The perfect transitional dish to take you from spring to summer.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the lamb

For the lentils

For the crème fraiche dressing

To serve

Method

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

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

  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.