Thyme roast lamb with lentils, feta, olives and herbs recipe | delicious. magazine
Roast lamb infused with thyme, lentils, feta, olives, and herbs—perfect for summer. Serves 6-8. Easy & delicious!
Ingredients
- 4 tbsp balsamic glaze
- 1.5kg boned and rolled British lamb leg
- 5 fresh thyme sprigs, chopped/ torn into short lengths
- 500ml good-quality fresh chicken stock
- 1 garlic bulb, sliced in half horizontally
- 290g jar pitted black olives, drained
- For the lentils
- 500g puy lentils
- Good drizzle extra-virgin olive oil
- 1 bunch fresh oregano, leaves picked and finely chopped
- 1 bunch fresh basil, leaves picked
- 4 spring onions, finely sliced
- Juice ½ lemon
- 200g feta
- Aleppo chilli flakes – optional
- Useful kit, but not essential
- Digital probe thermometer
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