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Le Collier de Mouton aux Lentilles
Scrag end with lentils
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1991
That recipe cornes from the Périgord. Further south towards the Languedoc they make collier into a meat and lentil stew with the green lentils from Le Puy in the Auvergne.
Ingredients
2 tablespoons 800 g 1¾ lb
Method
Melt the fat in a casserole with a tight-fitting lid. When it is hot, add the pieces of lamb, stirring them vigorously round until they are properly sealed – they will otherwise stick quickly to the bottom. Add two of the onions, coarsely chopped. While they take on a little colour, boil some water and add enough to cover the contents of the pot. Cover, reduce the heat and cook gently for 1 hou