Braised lamb shoulder with puy lentils & purple sprouting broccoli - Better Food
Celebrate spring with this beautiful lamb shoulder dish, courtesy of our catering manager, Lewis. Perfectly complimented with fresh broccoli florets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at betterfood.co.uk.
Ingredients
- Shoulder of organic lamb (ours is from Adeys Farm)
- A glug of olive oil
- Salt and ground black pepper
- 1 head of garlic
- A few sprigs of fresh rosemary
- 2 fresh bay leaves
- A glass of white wine
- 1 tin of whole tomatoes, drained and rinsed
- 500ml organic chicken stock
- 1/2 head of celery
- 2 medium onions
- 400g puy lentils
- Purple sprouting broccoli (normal broccoli also works well)
- A few chopped walnuts
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