Free-From Recipes | Freefrom Marinated lamb with chillis, carrot and Puy lentils

Ingredients

• 500g/18oz well trimmed braising lamb, cut in chunks
• sea salt
• freshly ground black pepper
• juice 1 large lemon
• 2 tbsp olive oil or 1 heaped tbsp coconut oil
• 2 heaped tsp ground cumin
• 2 small red chillis, deseeded and cut into thin, long strips
• 2 small leeks, sliced thinly
• 3 largish carrots, scrubbed and sliced in thick rounds
• 2–3 sprigs of fresh thyme or 1 heaped tsp dried thyme
• 1 tsp black pepper corns
• 150g/6oz Puy lentils
• 400ml/14floz gluten and wheat-free stock
• 400ml/14floz red wine
• 1 small green cabbage, sliced thinly