Braised Lamb - What do you think?

I'm in the process of defrosting yet another bit of lamb I'd stored away in the freezer.  It's a half leg, and I think I'm going to braise it.  Here's what I'm thinking of doing.  What do you think? Suggestions?  I am getting better at cooking meat.  Though I'm no star. I'm mostly a grains person.

Half leg of lamb (dry marinated in English mustard, salt, pepper) braised with red wine, onion, garlic
Herbs: thyme, rosemary, salt, pepper for cooking

Served over quinoa.  I'd planned on doing some roast red pepper with the quinoa but they're too expensive.

Should I be cooking the quinoa in the braising liquid the last however long it takes to cook so it ends up as a sort of stew or cook the quinoa separately.

Choices, choices, choices.

Not sure what I'll season the Quinoa with.  I might add some lentils in somewhere - not sure where. They're the dark lentils.  Oh well. It'll be a day or so before the meat defrosts properly. And I've still got bits left from the LAST bit of lamb I cooked.  Roasted with potatoes (which I am bloody well sick of), shallot, and rubbed with garlic and grainy mustard.

I'd planned on doing some roast red pepper with the quinoa but they're too expensive.

Roasting a red pepper is too expensive?    Or are you talking about the fancy jarred kind?

I've never cooked lamb (I love cows, chickens and fishies, but baby sheeps put me right off!) but the method you're describing is essentially how I make my pot roast so I think you're on the right track.

Yup. They were charging nearly a quid per pepper at Tescos!  I found some beans to go with instead. I just need to make sure I cook them well or risk poisoning myself. Wooo. Fun. Not really.

Kidney beans raw are HUGELY toxic.  Allegedly it only takes 4-5 to induce really nasty reactions.

http://en.wikipedia.org/wiki/Phytohaemagglutinin

Granted that is the wikipedia site. Still, it's the cliffs notes version of what happens and why. Sort of.