New Zealand Lamb
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    Hearty and Chunky Lamb and Lentil Soup with Herbed Croutons, Yoghurt and Pumpkin Seeds

    New Zealand Lamb

    Cut:Cut: Leg

    Serves:Serves: 8

    Preparation time:Preparation time: 15 mins

    Cooking time:Cooking time: 2 hrs

    Temperature:Temperature: 170°C

    Cooking method:

    1. Preheat oven to 170°C. Place a large saucepan over medium heat.
    2. Sauté the onion, leek, garlic and half the herbs in 2 tbsp of oil until caramelised.
    3. Add the lamb and cook until browned all over.
    4. Add the carrots, mushrooms and stock and bring to the boil.
    5. Reduce to a simmer and put a lid on the pot then cook 30 minutes.
    6. Stir in the lentils and top up with extra stock, or boiling water, so that the liquid covers the meat by 3 cm.
    7. Cook until the lentils are tender – around 20 – 35 minutes depending on which lentil you use. Taste for seasoning.
    8. While the soup is cooking, make your croutons. Mix the remaining chopped herbs into the remaining 1 tbsp olive oil and brush this over the sliced bread. Bake in the oven until golden, around 12 – 15 minutes, then remove from the oven and leave to cool.
    9. Place the pumpkin seeds in another tray in the oven and cook 15 minutes. Remove and leave to cool.
    10. To serve, divide the soup amongst your heated bowls. Dollop on the yoghurt, sprinkle on the pumpkin seeds and serve with a crouton or two.

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