Thyme roast lamb with lentils, feta, olives and herbs recipe | delicious. magazine

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