Leg of lamb with saucisson lentils recipe
 Roasted lamb with meaty lentils and a refreshing crème fraîche dressing. The perfect transitional dish to take you from spring to summer. 1 rosemary sprig, leaves picked2 thyme sprigs, leaves picked1 lemon, zested2 garlic cloves, chopped4 anchovies, chopped4 tbsp olive oil1 leg of lamb, bottom bone removed, butterflied 1 rosemary sprig, leaves picked 2 thyme sprigs, leaves picked 1 lemon, zested 2 garlic cloves, chopped 4 anchovies, chopped 4 tbsp olive oil 1 leg of lamb, bottom bone removed, butterflied 2 tbsp olive oil2 garlic cloves, chopped1 rosemary sprig, leaves picked and chopped1 bay leaf100g/ 3½oz saucisson, sliced500g/1lb 2oz lentils40g/1½oz unsalted butter 2 tbsp olive oil 2 garlic cloves, chopped 1 rosemary sprig, leaves picked and chopped 1 bay leaf 100g/ 3½oz saucisson, sliced 500g/1lb 2oz lentils 40g/1½oz unsalted butter 400g/14oz crème fraîche1 tsp chopped fresh mint1 tsp chopped chives1 tsp chopped parsley1 tsp chopped tarragon1 tsp chopped basil 400g/14oz crème fraîche 1 tsp chopped fresh mint 1 tsp chopped chives 1 tsp chopped parsley 1 tsp chopped tarragon 1 tsp chopped basil selection of salad leaves selection of salad leaves Method To make the lamb, blitz the rosemary, thyme, lemon zest, garlic, anchovies and olive oil into a paste. Spread all over the butterflied leg of lamb and allow to marinade for at least an hour.Pre-heat the oven to 180C/160C Fan/Gas 4.Heat a large griddle pan and griddle the lamb on each side until golden brown. Then transfer to a baking tray and put in the oven for 20–30 minutes. Allow to rest for the same amount of time you have cooked it for. To make the lentils, heat a large saucepan and add the oil. Once hot add the garlic, rosemary, bay and sliced saucisson and cook for 2–3 minutes. Add the lentils and cook for a further minute, then add water to cover.Cook for 30–40 minutes or until the lentils are soft but still hold their shape. Just before serving add the butter and oil and warm through.For the crème fraiche dressing, mix all the ingredients together with 1–2 tbsp water and season with salt and pepper.To serve, place the salad leaves onto a large platter, spoon the lentils on top with the carved lamb. Drizzle the crème fraiche dressing over the top. To make the lamb, blitz the rosemary, thyme, lemon zest, garlic, anchovies and olive oil into a paste. Spread all over the butterflied leg of lamb and allow to marinade for at least an hour. To make the lamb, blitz the rosemary, thyme, lemon zest, garlic, anchovies and olive oil into a paste. Spread all over the butterflied leg of lamb and allow to marinade for at least an hour. Pre-heat the oven to 180C/160C Fan/Gas 4. Pre-heat the oven to 180C/160C Fan/Gas 4. Heat a large griddle pan and griddle the lamb on each side until golden brown. Then transfer to a baking tray and put in the oven for 20–30 minutes. Allow to rest for the same amount of time you have cooked it for. Heat a large griddle pan and griddle the lamb on each side until golden brown. Then transfer to a baking tray and put in the oven for 20–30 minutes. Allow to rest for the same amount of time you have cooked it for. To make the lentils, heat a large saucepan and add the oil. Once hot add the garlic, rosemary, bay and sliced saucisson and cook for 2–3 minutes. Add the lentils and cook for a further minute, then add water to cover. To make the lentils, heat a large saucepan and add the oil. Once hot add the garlic, rosemary, bay and sliced saucisson and cook for 2–3 minutes. Add the lentils and cook for a further minute, then add water to cover. Cook for 30–40 minutes or until the lentils are soft but still hold their shape. Just before serving add the butter and oil and warm through. Cook for 30–40 minutes or until the lentils are soft but still hold their shape. Just before serving add the butter and oil and warm through. For the crème fraiche dressing, mix all the ingredients together with 1–2 tbsp water and season with salt and pepper. For the crème fraiche dressing, mix all the ingredients together with 1–2 tbsp water and season with salt and pepper. To serve, place the salad leaves onto a large platter, spoon the lentils on top with the carved lamb. Drizzle the crème fraiche dressing over the top. To serve, place the salad leaves onto a large platter, spoon the lentils on top with the carved lamb. Drizzle the crème fraiche dressing over the top.