BRAISED LEG F LAMB
   WITH GREEN PUY LENTILS
   AND NINS
 

    Difficulty:
     Preparation: 30 min
     Cooking time: 90 min
     8 persons  
 
     
 
  RESTAURANT LE POIVRIER - Robert REDON - 43000 LE-PUY-EN-VELAY
     
    INGREDIENTS :
  • 200 g GREEN PUY LENTILS
  • 800 g stock
  • 100 g tomato sauce
  • 90 g butter
  • 50 g meat juices
  • 50 g fine champagne cognac
  • 6 g caster sugar
  • 2.5 g potato flour
  • 30 small onions,
    each weighing 5 to 6 g
  • 3 large onions,
    together weighing 250 g
  • 1 leg of lamb, ideally from a Noire du Velay,
    1 kg approx
  • salt and pepper
   
  • COOKING THE GREEN PUY LENTILS:
    • Place the GREEN PUY LENTILS In a saucepan with 3 times their volume of cold water.
    • Cook for 20 to 25 min.
    • Drain.
  • PREPARATION:
    • Place the leg of lamb in a braising pan with 30 g of butter, the three large onions and 200 g of stock; add a little salt and pepper; leave to simmer.
    • After one and a half hours, remove the onions, reduce the juices and brown the meat on all sides. When the leg of lamb is well-coloured, add 400 g of stock, the fine champagne cognac, the meat juices and the tomato sauce; leave to simmer for another hour and a half.
    • While the leg is cooking, sauté the 30 small onions in a pan with the rest of the butter, sprinkle with sugar, moisten with the rest of the stock, apart from 20 g that you will keep, and cook so that the onions keep their shape.
    • When they are tender, increase the heat, reduce the juices and cook until the onions are a lovely golden colour, stirring constantly to prevent them from sticking to the pan; then add 200 g of the lamb cooking juices. Blend the sauce with the potato flour stirred into the cold saved stock, and 10 min before serving, pour it all into the braising pan with the GREEN PUY LENTILS.
    • Arrange the leg on a dish, cover with the sauce and arrange around it the onions and the garnish.