For the lamb and lentil casserole, soak lentils in water overnight. Cut the lamb into cubes and sear in a pan in hot clarified butter.
Salt, pepper and deglaze with white wine. Cook for 10 minutes on low heat.
Cut onion into small cubes. Add to meat cubes together with lentils and rosemary. Cook for another 10 minutes.
Gradually add the meat broth, stirring well several times. Season with pressed garlic, salt and pepper. Cook for another 10 minutes, then remove from heat and stir in the lemon juice.
Pour the mixture into a greased baking dish and sprinkle with the diced feta cheese.
Pour over the cream and bake the lamb and lentil casserole in the preheated oven at 180°C for about 15 minutes.
As a side dish to the lamb and lentil casserole, garlic baguette is unsurpassed. Cut baguette in half lengthwise, spread with pressed garlic and bake briefly in the oven.