Archive of BBC Food Recipes

Provençal braised lamb with lentils

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen


  1. For the lamb, sear in a casserole dish in the olive oil until well browned.

  2. Remove and add the onion and garlic and tomatoes.

  3. Cook for a minute or two and add the lamb.

  4. Add the stock, red wine, bay leaves and olives and thyme.

  5. Cover and cook in the oven at 180/350/Gas 4 for two hours. The lamb should be almost falling off the bone.

  6. Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments then add the chicken stock and tomatoes, bay leaves and lentils.

  7. Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice.

  8. Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb.

  9. Place a pile of lentils in a rustic dish and pile the lamb on top. Spoon the sauce around and over and serve.


  • ½ leg of lamb
  • 2 onions, sliced
  • 3 cloves of garlic
  • 24 cherry tomatoes
  • small bunch of thyme
  • olive oil
  • 3 bay leaves
  • black olives, stoned
  • ½ bottle good red wine
  • 150ml/5fl oz lamb stock

For the lentils

  • 150g/5oz puy lentils
  • 200g/7oz of carrot, onion and celery, finely diced
  • 3 bay leaves
  • 3 tbsp olive oil
  • 500ml/17fl oz chicken stock
  • 12 cherry tomatoes
  • 1 lemon

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