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Lamb & Lentil Stew
Wonderful on rainy day. The aroma while cooking is terrific.
What you need
- 1 1/2 - 2 lbs meaty lamb neck bones
- 1 1/2 cups brown lentils
- 3-4 cups brussels sprouts, halved or quartered
- 1 onion, halved and peeled
- 4 large garlic cloves, minced
- 1 fresh bay leaf or 2-3 dried
- 4 stalks rosemary
- Kosher Salt
- Black pepper
- Olive oil
- Water
How to make it
- Preheat oven to 300º
- Salt & pepper lamb
- Cut one half of onion in half again
- Heat a large stock pot over medium high and add 2-3 tbl olive oil
- Sear lamb on all sides until nicely browned
- Add onion quarters, 2 rosemary stalks and bay leaf - cook, turning until onion is browned
- Add garlic and cook briefly - 30 seconds or so
- Spread lamb pieces around evenly and add water just to cover
- Cover pot and place in oven - cook for 30 minutes, turn lamb pieces over and cook another 30 minutes
- Reduce oven temperature to 250º and cook another 30 minutes until lamb is fully cooked and pulls easily off the bones
- Strain the liquid and discard onion, rosemary stems and bay leaf
- Pull lamb off the bone and discard bones and pieces of fat
- Mince the leaves from the two remaining rosemary stalks
- Return 2 1/2 cups liquid to pot, bring to a boil and add lentils and minced rosemary
- Cook over medium low for 15 minutes, then add brussels sprouts
- Continue cooking until lentils and brussels sprouts are tender - another 15-25 minutes
- Add pulled lamb just before lentils are cooked to re-heat
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