Lentil casserole with lamb and vegetables

Name: Lentil casserole with lamb and vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Leg of lamb from the leg; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l White wine; 1 medium-sized carrot; 150 g Celery Tuber; 1 medium leek (leek); 375 g red lentils; 1/2 TEASPOON dried rosemary; 4-5 Tbsp Lemon juice; 150 g Sheep's cheese; 7-10 Tbsp fresh rosemary

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Leg of lamb from the leg
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l White wine
1 medium-sized carrot
150 g Celery Tuber
1 medium leek (leek)
375 g red lentils
1/2 TEASPOON dried rosemary
4-5 Tbsp Lemon juice
150 g Sheep's cheese
7-10 Tbsp fresh rosemary

Directions

1
Wash the meat, dab dry and cut into cubes. Heat oil in a pot. Brown the meat in it. Season with salt and pepper. Deglaze with white wine and 1/4 litre water. Cover and stew for about 1 hour.
2
In the meantime clean, wash, peel and chop the vegetables. Wash the lentils. Add vegetables, lentils and rosemary to the meat 15 minutes before the end of the cooking time. Season again with salt, pepper and lemon juice.
3
Sheep's cheese crumbled. Place the lentil pan in an ovenproof dish. Sprinkle with cheese and some rosemary. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Garnish with rosemary as desired.