This Lamb and Lentil Ragout is a hearty ragout with olives, tomatoes and herbs. Sauce is the vital part of this dish so we have prepared it using top quality ingredients; Knorr Jus with Colman’s English Mustard. We recommend using Knorr Beef Shawarma seasoning to marinade all kinds of meat, not just lamb. See the full recipe below.
Cook the lentils
Onion, red, sliced, sautéed 80 g
Knorr Corn Oil (4x5L) 50 ml
Garlic, crushed 10 g
brown lentils 200 g
Olives, green 50 g
Water 1 l
Tomato skin & seeds removed, cut into 5mm cubes (concassé) 60 g
Parsley, chopped 50 g
Oregano 4 g
Olive Oil 20 ml
Lamb rack, bone-in, fresh trim 2.80 kg
Knorr Beef Shawarma Marinade (6x750g) 60 g
Rosemary 50 g
Knorr Jus Sauce Base (3x800g) 75 g
Water 500 ml
COLMAN’S English Mustard 15 g
1. Cook the lentils
- Heat the Knorr Corn Oil in a medium saucepan over a medium-high heat and add the onion and garlic. Turn the heat down to medium and gently fry for 5 minutes, stirring regularly. Add the olives to the pan with the lentils. Toast for 5 minutes then add the water 200ml at a time, refilling when it goes dry.
- When the lentils are cooked and only a little thick liquid remains, add the diced tomato to the lentils. Finely chop the herbs and add those too. Finish by stirring in the olive oil and set aside.
2. Lamb Cutlets
- Marinade lamb with Knorr Beef Shawarma Marinade and chopped rosemary for 4-6 hours before grilling to desired level. Approx. 12-15 minutes for medium.
- Dissolve Knorr Jus in warm water and simmer for a few minutes to ensure perfect thickness, then whisk in Colman’s Hot English Mustard