Braised Leg of Lamb with Lentil, Potatoes and Balsamic Sauce2017-10-19
- Servings : 4
1,500 gms. leg of lamb, cut into 4 pcs.
200 gms. lentils
200 gms. parisienne
Braise the leg of lamb until very soft.
When cooked, plate with sautéed brown lentil and parisienne potatoes.
Finish with balsamic sauce. Serves 4. (Note: When making parisienne potatoes or potato balls, use the same scoop that you would when making melon or mango balls. This is readily available in any food shop.)