Turkey Legs with lemony lentils and olives
Turkey legs are where you’ll find the best flavour, they produce the most tender meat and you won’t believe how cheap they are. This recipe is an affordable way to feed a crowd so you can put the change on a lovely bottle of wine.
Ingredients
2 turkey legs
2 lemons
1 tbsp garlic salt
1 tbsp black pepper
2 tbsp olive oil
2 carrots
4 rosemary sprigs
Small bunch of thyme
1 celery stick
3 garlic cloves, crushed
1 onion
1 jar (approx 330g) black olives
1 can (drained weight approx 200g) green lentils
500ml chicken stock
400g baby plum tomatoes
1 jar (approx 200g) green olive tapenade
Method
1. Coat turkey legs in the zest of one lemon, garlic salt, ground black pepper and gently smoke on the BBQ.
2. On the direct side of the grill in a roasting tray, cook down some flavour starters in olive oil – crushed garlic, woody herbs, carrots, celery and a chopped onion.
3. When this mixture has softened, add the jar of black olives – including brine, lentils, chicken stock, tomatoes and tapenade. Cook slowly for 20 minutes.
4. Pop the turkey legs on top of the lentils and cover before cooking until the bird reaches 65°C. At this point, uncover the pot until it reaches 73°C and the bone just falls out. Finish with the zest of the remaining lemon and devour with crusty garlic bread.
