Alive and Cooking

French-Inspired Roast Lamb

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2 kg leg of lamb
7 cloves garlic
1 kg pie lentils
3 red onions, quartered
¼ bunch fresh sage leaves
3 large truss tomatoes
150 ml red wine
Sea salt flakes
Extra virgin olive oil


Preheat oven to 220°C.

Pierce the lamb all over and slide in about 4 sliced garlic cloves. Push in the sage leaves, then pop into a baking dish with a generous amount of oil all over. Put the onions in the bottom of the pan, sprinkle the lamb with salt and pepper and cook for 45 mins. Once cooked, cut into thick slices.

In a pot of 1 ½ L boiling water, Cut a slit into the skin of each tomato and blanch for 10-15 seconds. Remove and set aside. Once cooled, discard the peel and roughly chop the flesh.

Tumble the beans into the boiling water with a sprinkle of salt and blanch for 2 mins. Into the same pot of water, sprinkle in the lentils with 1 whole garlic clove, stir, cover and cook until soft.

In a deep, large pan with a good splash of oil, add ½ the roasted onion and remaining roughly chopped garlic cloves. Stir through the garlic, tomato and bring to the boil. Pour in the red wine and cook until the wine has reduced by half. Stir through the beans and lentils, then serve on a platter next to a dish of sliced lamb pieces and remaining onion.

Serves 6

French-Inspired Roast Lamb