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Lamb & Lentil Stew

Wonderful on rainy day. The aroma while cooking is terrific.

What you need

  1. 1 1/2 - 2 lbs meaty lamb neck bones
  2. 1 1/2 cups brown lentils
  3. 3-4 cups brussels sprouts, halved or quartered
  4. 1 onion, halved and peeled
  5. 4 large garlic cloves, minced
  6. 1 fresh bay leaf or 2-3 dried
  7. 4 stalks rosemary
  8. Kosher Salt
  9. Black pepper
  10. Olive oil
  11. Water

How to make it

  1. Preheat oven to 300º
  2. Salt & pepper lamb
  3. Cut one half of onion in half again
  4. Heat a large stock pot over medium high and add 2-3 tbl olive oil
  5. Sear lamb on all sides until nicely browned
  6. Add onion quarters, 2 rosemary stalks and bay leaf - cook, turning until onion is browned
  7. Add garlic and cook briefly - 30 seconds or so
  8. Spread lamb pieces around evenly and add water just to cover
  9. Cover pot and place in oven - cook for 30 minutes, turn lamb pieces over and cook another 30 minutes
  10. Reduce oven temperature to 250º and cook another 30 minutes until lamb is fully cooked and pulls easily off the bones
  11. Strain the liquid and discard onion, rosemary stems and bay leaf
  12. Pull lamb off the bone and discard bones and pieces of fat
  13. Mince the leaves from the two remaining rosemary stalks
  14. Return 2 1/2 cups liquid to pot, bring to a boil and add lentils and minced rosemary
  15. Cook over medium low for 15 minutes, then add brussels sprouts
  16. Continue cooking until lentils and brussels sprouts are tender - another 15-25 minutes
  17. Add pulled lamb just before lentils are cooked to re-heat

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