Tom Kerridge's herb-crusted lamb with lentils

Name: Tom Kerridge's herb-crusted lamb with lentils
Total time: 1 h 10 min
Yield: Serves 4-6
Ingredients: 1 tbsp fennel seeds; 2 tbsp dried herbes de Provence; 100ml rapeseed oil; 1 saddle of lamb prepped into 2 cannons (approx. 400g each); for glazing Dijon mustard; to serve malt vinegar; 1 onion diced; for cooking oil; 70g smoked streaky bacon cut into pieces; 200g Puy lentils; 2 tbsp dried herbes de Provence; 175ml white wine; 700ml chicken stock; 1 lemon zested; 8 anchovy fillets chopped; 2 tbsp parsley chopped; 1 tbsp mint chopped; 75g toasted and crushed croutons

Published: March 25, 2015 at 3:08 PM

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Serves 4-6

A little effort

Total time: 1 hr and 10 mins

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This recipe for herb-crusted lamb with lentils from Tom Kerridge is a great dish, full of flavour and perfect for a colder spring day. The cannon is the eye meat from a lamb loin. It’s a more expensive cut but very simple to cook and gives beautifully pink, tender lamb.

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Ingredients

Nutrition

1 tbsp fennel seeds
2 tbsp dried herbes de Provence
100ml rapeseed oil
1 saddle of lamb

prepped into 2 cannons (approx. 400g each)
for glazing Dijon mustard
to serve malt vinegar

lentils

1 onion

diced
for cooking oil
70g smoked streaky bacon

cut into pieces
200g Puy lentils
2 tbsp dried herbes de Provence
175ml white wine
700ml chicken stock

herb crust

1 lemon

zested
8 anchovy fillets

chopped
2 tbsp parsley

chopped
1 tbsp mint

chopped
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.

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