Lamb and Lentil Soup

Make
1. Season the lamb. Heat the oil in a large frying pan and brown the lamb in batches for 4-5 minutes. Add the onions and cook for 1-2 minutes. Transfer to a large saucepan or stockpot and a dd the lentils, stock, rosemary, half the thyme leaves. Bring to the boil, reduce the heat, cover and cook for 2 hours or until the meat is tender.
2. 1 hour before the end of the cooking time add the carrots and swede.
3. Transfer the meat to a plate, remove any bones (if present) and return the meat to the soup.Eat
Garnish with the remaining fresh thyme leaves and serve with crusty bread.*Suitable cuts include lamb neck and shoulder.