-
-
-
-
-
+3
Mediterranean Lamb and Lentil Stew
This light and delicious stew makes a perfect springtime meal, especially when served over rice. It's a favourite of my children.
Ingredients
Serves: 4
- 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
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.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(61)
Reviews in English (41)
Altered ingredient amounts. Think the juice of a whole lemon is too much for this. will be trying to rescue it tomorrow before dinnertime. - 10 Mar 2011
Yum Yum Yum. Lovely recipe. served with couscous and left overs with rice and a large dollop of greek yogurt. Froze well too. Will be a staple. - 09 Feb 2011
Took shortcuts. Made without spinach, still a hit. - 09 Feb 2011