Serves 8
Ingredients
800g diced lamb, small dice
1 onion, halved and thinly sliced
½ leek, thinly sliced
4 cloves garlic, chopped
3 tbsp mixed fresh herbs, chopped (a mixture of rosemary, sage, oregano, thyme) or 1 tbsp dried mixed herbs
3 tbsp extra virgin olive oil
2 carrots, peeled and grated
200g mushrooms, sliced
1.5 litres lamb stock
250g lentils, rinsed in cold water then drained (use either green, puy or brown lentils)
1 small baguette, sliced 1cm thick
50g pumpkin seeds
150g Greek yoghurt
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.
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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 min.
6 Stir in the lentils and top up with extra stock, or boiling water, so that the liquid covers the meat by 3cm.
7 Cook until the lentils are tender — about 20 to 35 min 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 min, then remove from the oven and leave to cool.
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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 among your heated bowls. Dollop on the yoghurt, sprinkle on the pumpkin seeds and serve with a crouton or two.
For more tips and ideas on how to cook New Zealand Lamb visit loveourlamb.co.uk
COMPETITION Win a Fisher & Paykel 90cm range cooker worth £1,999*.
How to enter To win this impressive dual-fuel cooker (click here to see it), entrants need to make one of Peter Gordon’s recipes from this video series and send a picture of the dish to food@thetimes.co.uk. We’ll post them on the Times Food Flickr page. After the competition closing date — midnight on April 8, 2016 — Peter will choose a favourite and the winner will receive the cooker.
Three runners up will each receive a signed copy of Peter’s new cookbook: Savour: Salads for all Seasons, published on April 21 by Jacqui Small, RRP £25.
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* Fisher & Paykel says: “This beautiful dual-fuel range cooker gives you the flexibility to prepare several courses simultaneously. With a large electric oven and five-burner gas hob, the clean lines in black reflective glass and stainless steel complement the style of any kitchen. Along with eight oven functions, including fan, grill, traditional bake and rotisserie, it also boasts a powerful 3600W grill, giving you professional-quality results.”
Dimensions:
H: 897-910mm
W: 897mm
D: 600mm
Terms and conditions: By entering you give us permission to publish your entry in paper, online, and via other devices. You must be over 18 and a UK resident. The competition is not open to employees of Times Newspapers Limited and their associated, affiliated or subsidiary companies, and their families, agents, or anyone connected with this competition, including the third party promotional partners. No cash alternative to prizes. The Times is not liable for failure of receipt of any entries. There will be one winner and three runners-up. The first prize is provided at prize provider’s discretion and is subject to availability. The winner will be notified within 14 days of the closing date, midnight on April 8, 2016. All reasonable endeavours will be made to contact the winner during this time. If a winner cannot be contacted or is not available, we reserve the right to choose another winner from the entries which were received before the closing date.