Tom Kerridge's herb-crusted lamb with lentils recipe | olivemagazine

Ingredients

• 1 tbsp fennel seeds
• 2 tbsp dried herbes de Provence
• 100ml rapeseed oil
• 1 saddle of lamb prepped into 2 cannons (approx. 400g each)
• for glazing Dijon mustard
• to serve malt vinegar
• 1 onion diced
• for cooking oil
• 70g smoked streaky bacon cut into pieces
• 200g Puy lentils
• 175ml white wine
• 700ml chicken stock
• 1 lemon zested
• 8 anchovy fillets chopped
• 2 tbsp parsley chopped
• 1 tbsp mint chopped
• 75g toasted and crushed croutons