Prep 30 mins
Cook 2 hrs
The average fruit or vegetable travels 1,500-2,000 miles to reach most grocery stores in New England, losing flavor and freshness along the way. But now all that has changed. Maine greenhouse company, Backyard Farms, a local purveyor of fresh, vine-ripened tomatoes is bringing its Backyard Beauties to local markets throughout New England.
for the lamb
- 1⁄2 leg of lamb
- 2 onions, sliced
- 3 garlic cloves
- 12 backyard farm tomatoes, diced
- 1 bunch fresh thyme
- olive oil
- 3 bay leaves
- black olives, stoned
- 12 1⁄2 ounces red wine
- 5 fluid ounces chicken stock
for the lentils
- 5 ounces french green lentils
- 7 ounces frozen mixed potatoes carrots celery and onions, finely diced
- 3 bay leaves
- 3 tablespoons olive oil
- 17 fluid ounces chicken stock
- 6 backyard farm tomatoes, diced
- 1 lemon
- For the lamb, sear in a casserole dish in the olive oil until well browned.
- Remove the lamb and then add the onion, garlic, and tomatoes.
- Cook for a minute or two and add the lamb.
- Add the stock, red wine, bay leaves, olives, and thyme.
- Cover and cook in the oven at 350 degrees for two hours. The lamb should be almost falling off the bone.
- Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments and then add the stock, tomatoes, bay leaves, and lentils.
- Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice.
- Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb.
- Place a pile of lentil in a rustic dish and place the lamb on top. Spoon the sauce over and around and serve.
- Recipe provided by Seaport Hotel Culinary Team.