Tom Kerridge's herb-crusted lamb with lentils recipe
This recipe for herb-crusted lamb with lentils from Tom Kerridge is a great dish, full of flavour and perfect for a colder spring day. The cannon is the eye meat from a lamb loin. It’s a more...
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 www.olivemagazine.com.
Cooking tools:
- Pastry brush
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Aluminum foil
- Plate
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)
- 1 onion diced
- 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
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