Celery, Carrot, Shallot, Potato, Oil, Lentils, Water, Lamb, Bay Leaf, Salt, Garlic, Thyme, Rosemary, Honey.
How to Cook it:
For the Lentils:
Chop up carrots, celery, shallots, and pan fry in oil and salt. Then add lentils, salt, potatoes and a bay leaf. Cover with water, and leave to simmer.
For the Lamb:
Glaze the joint of lamb with honey. Sprinkle some thyme and rosemary, add garlic, rock salt, and oil.
Interesting Fact: I add the bay leaf to the lentils to counteract the acidic effect of the lentils on the stomach. It serves as a calming agent and soothes the stomach acid levels.