| 41. | Transfer the liq-uid to the stock pot . ..
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| 42. | The sauce : Heat the olive oil in a Dutch oven or large heavy stock pot.
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| 43. | Remove to the stock pot with the lamb.
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| 44. | Save backs, neck and wings for stock pot.
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| 45. | Heat in a stock pot over medium heat.
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| 46. | Pour the stock into a large stock pot.
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| 47. | Place in a stock pot with the lentils, water, 1 bay leaf and the rosemary sprigs.
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| 48. | Remove pan from oven, discard half the fat, and transfer the mixture to a stock pot.
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| 49. | Fry the optional bacon in a large heavy stock pot until almost crunchy, about 5 minutes.
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| 50. | Heat the remaining 2 tablespoons olive oil in a Dutch oven or large heavy stock pot.
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