1.7 kg lamb leg half roast
2 tblsps olive oil
1 tsp dried italian herbs
1 fennel bulb trimmed and finely chopped
1 cup dried green lentils rinsed (200 g)
410 g can chopped garlic and onion tomatoes
3 chicken stock cubes
100 g baby spinach leaves rinsed
1 large carrot finely chopped
- Rub 1 tblsp of oil over lamb. Sprinkle with herbs.
- Heat remaining oil in a roasting pan. Add fennel and carrot. Cook until soft. Stir in lentils, tomatoes, cubes and 3 cups boiling water. Add lamb. Cover with foil. Cook in a moderate oven (180C) for 40 minutes. Stir in 1 cup boiling water. Cook, uncovered, for a further 20 minutes, or until tender.
- Remove lamb. Stir in spinach. Serve lamb with lentil mixture.