Leg of Lamb with Lentils

Lamb meat and lentils, a heartwarming combination.


Serves 4

Cook time

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  • 1 piece lamb leg meat about 600g
  • salt
  • freshly ground pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 carrot
  • 2 shallots
  • 1 garlic clove
  • 700ml vegetable stock
  • 150ml red wine
  • 300g Puy lentils
  • 2 bay leaves
  • a few sprigs of fresh sage
  • 4 figs
  • ice cubes
  • a few sprigs of leaf parsley
  • dash of (cider) vinegar


Rub the lamb with salt and freshly ground pepper.

Heat the olive oil and butter in a Doufeu casserole and saute the lamb on all sides until brown. Remove the meat from the casserole and keep it warm.

Peel the carrot and cut it into very small dice. Chop the shallots and garlic finely. Cook the shallots, garlic and carrot for 5 minutes in the juice from the meat. Deglaze with the wine.

Add the lentils, vegetable stock, bay leaves and sage in the casserole and bring to a boil over medium heat. Leave to cook for 10 minutes. Reduce the heat and add the leg of lamb and the figs. Place the lid on the casserole and fill it with ice cubes. The condensating drops which are formed on the inside of the lid cause the meat to remain juicy and tender. Let simmer slowly for 40 to 50 minutes in the closed casserole. The lentils should just be done.

Take the meat out of the casserole and let it rest for a few minutes. Mix the chopped parsley and the vinegar into the lentils. Season with salt and freshly ground pepper and serve with the meat.