Rack of lamb with lentils & Jack-by-the-hedge sauce - Good Food Middle East
This wild cabbage with a mild garlic flavour can be used in place of spinach and makes a great salsa verde to go with meat
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Ingredients
- 1 tbsp rapeseed or vegetable oil
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 thyme sprig
- 1 bay leaf
- 200g/ 7oz puy lentils
- 500ml/ 18fl oz chicken stock
- 2 racks of lamb (about 320g/11½oz each), trimmed
- knob of butter
- 1 tsp English mustard
- 50g/ 2oz Jack-by-the-hedge, picked and washed or wild garlic leaves
- 150ml/ ¼ pint olive oil
- juice ½ lemon
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