| 1 |
lentils du Puy |
50
g
|
| 2 |
Carrot, Leek, Onion brunoise |
50
g
|
| 3 |
clove garlic crushed |
1
|
| 4 |
seeded mustard |
1
tsp
|
1. Place lentils into boiling water and cook until just soft, around 10 minutes
2. finely dice the vegetables and sauté over medium heat until just soft
3. add cooked lentils and mustard and mix well, season, serve with carved roasted lamb shoulder and liver