Braised Leg of Lamb with Lentil, Potatoes and Balsamic Sauce

  • Servings : 4


1,500 gms. leg of lamb, cut into 4 pcs.
200 gms. lentils
200 gms. parisienne




Step 1

Braise the leg of lamb until very soft.

Step 2

When cooked, plate with sautéed brown lentil and parisienne potatoes.

Step 3

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.)

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