Take a large casserole dish, add the oil, and add several chunks of your flour-coated diced lamb, making sure not to overcrowd the pan as this will cause the meat to stew.
Brown off your meat, remove with a slotted spoon and repeat the process again until your meat is nicely browned off and gently caramelised.
Pour a touch more oil to the pan and add your bay leaves, chopped onions, carrot, parsnip, swede, and celery and gently saute over a medium heat until soft.
Add your diced garlic and cook on low for a further two minutes.
Throw in the diced rosemary, parsley, and thyme and continue to cook over a medium to low heat.
Next, add your browned off lamb and any juices that may have seeped out of the meat and turn the heat up slightly.
Deglaze the pan with a quick splash of wine.
Now, add a good glug of Worcester sauce, the redcurrant jelly, the mustard powder, salt and pepper, and your chicken stock and bring to a simmer.
Add your bottle of wine and bring to a boil (making sure to set a small glass aside a la Keith Floyd, to enjoy as part of your chef’s privileges).
Throw in the lentils, bring to a boil, stir, put on the lid, and add to a pre-heated oven at 170 degrees C and cook for at least 3 hours, checking and stirring the mixture regularly to ensure it isn’t catching.
Meanwhile, as your casserole is cooking away nicely in the oven, clean up the kitchen, enjoy the glass of wine, and start thinking about the dumplings.