Provencal braised lamb with puy lentils

For 4

For the braised lamb:
• ½ leg of lamb
• 2 onions, sliced
• 3 cloves of garlic
• 24 cherry tomatoes
• small bunch of thyme
• olive oil
• 3 bay leaves
• black olives, stoned
• ½ bottle good red wine
• 150ml/5fl oz lamb stock
  For the lentils:
• 150g/5oz puy lentils
• 200g/7oz of carrot, onion and celery, finely diced 
• 3 bay leaves
• 3 tbsp olive oil
• 500ml/17fl oz chicken stock
• 12 cherry tomatoes
• 1 lemon

Method

For the lamb, sear in a casserole dish in the olive oil until well browned.

Remove and add the onion and garlic and tomatoes. 

Cook for a minute or two and add the lamb.

Add the stock, red wine, bay leaves and olives and thyme.

Cover and cook in the oven at 180/350/Gas 4 for two hours. The lamb should be almost falling off the bone.

Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments then add the chicken stock and tomatoes, bay leaves and lentils.

Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice. 

Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb. 

Place a pile of lentils in a rustic dish and pile the lamb on top. Spoon the sauce around and over and serve.