Dinner

Lamb with Puy Lentils

Prep 15 mins
Total 8h 15 mins

Easy
Serves 6

TIP: Lamb can browned first by sautéing on HI first for 10 minutes.

Compatible with

Ninja Foodi PossibleCooker
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1.3kg approx. half leg of lamb
2 garlic cloves, peeled, finely sliced
2-3 sprigs of rosemary
To taste salt and ground black pepper
4 echalion shallots, peeled, halved
190ml red wine
300ml lamb or chicken stock
1 tbsp sundried tomato purée
200g dried puy lentils, rinsed, drained
2 bay leaves

Utensils

Step 1

Make small slits into the lamb all over, place garlic slices and sprigs of rosemary into the cuts. Season lamb, as desired
Step 2

Remove the lid from the pot. Add shallots, red wine, stock, tomato purée, lentils, bay leaves, salt, and pepper. Stir to combine then add lamb to pot on top of the lentils. Spoon liquid over lamb, then cover with the lid
Step 3

Turn dial to SLOW COOK, set temperature to LO, set time to 8 hours, and press START/STOP to begin cooking
Step 4

After 4 hours, open lid and quickly turn lamb over, scrape any lentils back into liquid
Step 5

When cooking is complete, slice lamb and serve hot with lentils