Puy lentils are one of those cheffy ingredients Ive never quite got to grips with. In the past, Ive attempted to cook them from scratch and have ended up with bullet-like beads that almost took a filling out. So when I saw these boil-in-the-bag puy lentils in my local M & S I decided to give them a go.
To prepare them, just boil a saucepan-full of water and plunge the bag of lentils in (unopened, of course). Remove them 10 minutes later and serve. If youve got a microwave (I dont), they take about a minute.
The results? Beautiful. Soft, tender, juicy with a delicate, well-seasoned taste. perfect with roasted crispy-skin saddle of lamb. And probably anything else you fancy, too. Im definitely going to use them again.
1 rolled and boned saddle of lamb, weighing approx. 500-600g
Mixed dried Italian herbs
Juice of 1 lemon
2 garlic cloves, crushed and chopped
Salt and freshly ground black pepper
1 pack of ready-cooked puy lentils
Half butternut squash, deseeded, peeled and cut into 1 cm dice
Knob of butter
1 tsp olive oil
1. Rub the lamb with the oil, herbs, lemon, garlic, salt and pepper and put into a freezer bag or bowl and marinate in the fridge for two hours or overnight.
2. When ready to cook, preheat the oven to 180C/Gas 4. Heat a large frying pan and sear the lamb all over, for around 10 mins, to get a really crispy skin. Transfer to a roasting tin and cook in the oven for approx. 20-25 mins for medium lamb.
3. Meanwhile, add the butter and a little oil to a pan and cook the squash dice for approx. 15-20 mins until it starts to caramelise and becomes very tender.
4. Bring a pan of water to the boil and cook the lentils in their bag, for 10 mins. Snip the bag open and pour into the squash pan and stir through.
5. Remove the lamb from the oven and leave to rest for at least 5 mins. Carve into thick slices and serve around the lentils and squash.