Tom Kerridge's herb-crusted lamb with lentils
- Preparation and cooking time
- Total time
- A little effort
- Serves 4-6
Skip to ingredients
- 1 tbsp fennel seeds
- 2 tbsp dried herbes de Provence
- 100ml rapeseed oil
- 1 saddle of lambprepped into 2 cannons (approx. 400g each)
- for glazing Dijon mustard
- to serve malt vinegar
lentils
- 1 oniondiced
- for cooking oil
- 70g smoked streaky baconcut into pieces
- 200g Puy lentils
- 2 tbsp dried herbes de Provence
- 175ml white wine
- 700ml chicken stock
herb crust
- 1 lemonzested
- 8 anchovy filletschopped
- 2 tbsp parsleychopped
- 1 tbsp mintchopped
- 75g toasted and crushed croutons
Nutrition: per serving
- kcal663
- fat41.5g
- carbs30.3g
- fibre4g
- protein37.9g
- salt1.7g
Method
step 1
To make the lentils, cook the onions in a little oil until soft. Add the bacon and stir until it just browns and the fat is released. Add the lentils, stir in the herbes de provence and cook for 2-3 minutes. Add the white wine and bring to the boil. Simmer until the wine has reduced by ⅓ then add the chicken stock and bring to the boil. Turn the heat down to a low simmer and cook for 30-40 minutes until the lentils are just cooked but you have a bit of stock left that will act as gravy. Keep warm.
step 2
Mix together the fennel seeds, herbes de provence and the rapeseed oil. Cover the lamb cannons in this mix and cook in a frying pan with a little oil, turning occasionally until medium rare (about 8-10 minutes depending on thickness). Remove from the pan and leave to rest under foil for 8-10 minutes. While they are resting, mix together the herb crust ingredients. Brush the lamb fillets liberally with the dijon mustard then roll them all over in the herb crust. Slice then serve with the lentils and season with malt vinegar.
