About this recipe:This light and delicious stew makes a perfect springtime meal, especially when served over rice. It's a favourite of my children.
1 tablespoon olive oil
675g lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, chopped
4 cloves garlic, minced
200g lentils, picked over and rinsed
500ml chicken stock, or more as needed
1 (400g) tin chopped tomatoes
3 carrots, peeled and sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried basil
100g coarsely chopped fresh spinach
1 lemon, juiced and zested
75g ricotta salata cheese, crumbled
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Method Prep:15min › Cook:40min › Ready in:55min
Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
Stir in the lentils, 500ml of the chicken stock, tomatoes, carrots and the thyme, sage and basil. Bring to the boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more stock (up to 250ml additional). Discard the lamb bones.
Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.