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Lamb, bacon and lentil braise
30 minutes, soaking time: overnight
in the slow cooker low 6-8 hours, high 4-5 hours
4-6
![Lamb, bacon and lentil braise](https://www.allysongofton.co.nz/content/recipes/3028.jpg?width=320&height=479&fit=bounds)
This lamb dish is best cooked on low. The lamb and beans soak up the aromatic flavours of the braising liquid until both are meltingly tender. A short-cut leg of lamb has been trimmed to remove the shank and rump end. It will fit into a mid-sized 4.5-litre slow cooker with ease.
Ingredients
- 1 cup dried haricot or baby lima beans
- 1 leek, trimmed
- 1 short-cut leg of lamb
- ½ cup puy, brown or green lentils
- 1-2 stalks celery, finely diced
- 1 large carrot, peeled and finely diced
- 1 lean bacon stea, finely diced or 3-4 lean slices bacon, diced
- 1 cup chicken stock or water
- 1 large bouquet garni
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme
Method
- Soak the haricot or lima beans in plenty of water overnight. Allow 3 times the amount of water to beans. Drain well.
- Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
- Cut the leek in half lengthwise and wash under a tap to remove any grit that has become trapped in the layers. Trim and dice finely.
- Heat a dash of oil in a large frying-pan and, when hot, brown the lamb as well as possible on all sides.
- Scatter the beans, leek, lentils, celery, carrot and bacon into the pre-warmed slow cooker. Stir in the chicken stock or water and add the bouquet garni.
- Sit the lamb on top of the vegetables, lentils and bacon. Season the lamb well with salt and pepper and cover with the lid.
- Cook on low for 6-8 hours, or on high for 4-5 hurs.
- Lift the lamb from the slow cooker and place on a warmed serving platter. Cover and set aside to rest. This will ensure the meat is tender when carved.
- Stir in the parsley and thyme and season well with salt and pepper. Remove the bouquet garni before serving.
- Serve the lamb sliced and accompanied with your favourite seasonal greens.
Cooks Tips
Variations: - Use pancetta in place on bacon steaks. - Use half white wine or vermouth and half chicken stock. - Stir 1 tablespoonful of prepared mustard into the beans and stock before serving. Try a tarragon mustard - it is green, not yellow, and has an intense tarragon/aniseedy flavour.
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