Lambwithlentilscrockpot Recipes

LAMB WITH LENTILS (CROCK POT)

Steps:

• In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.
• Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked.
• Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.
• Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes).
• Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.
• Stir in bay leaves, broth and tomatoes (with the juice) and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot).
• Stir in lentils.
• Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender.
• (Remove bone from crock pot - see note in description) Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.

HEARTY LAMB AND LENTIL STEW

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

HEARTY LAMB AND LENTIL STEW

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

MEDITERRANEAN LAMB AND LENTIL STEW

Steps:

• 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, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a 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 broth (up to one cup 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.

CROCK POT LAMB AND LENTIL SOUP

Steps:

• In a large skillet brown meat in hot oil.
• Drain fat.
• Meanwhile, in a 3 1/2 or 4-quart slow cooker place celery, carrots, and lentils.
• Top with meat.
• Stir in soup, thyme, salt, and pepper.
• Gradually stir in water.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

SLOW-COOKED LAMB SHANKS WITH LENTIL RAGOUT

Steps:

• Preheat oven to moderately slow (160c).
• Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
• Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
• Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
• Uncover and cook a further hour or until meat is almost falling off the bone.
• Stir parsley through and serve over mashed potatoes with green vegetables if desired.