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Mediterranean Lamb and Lentil Stew
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Zesty lamb and lentil stew topped with tangy cheese, perfect for a spring meal. Best paired with rice or pilaf.
Ingredients:
  • 1 tablespoon olive oil
  • 1.5 pounds lamb shoulder arm chops, cubed, round bones reserved
  • 0.5 teaspoon ground black pepper
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup lentils, picked over and rinsed
  • 2 cups chicken broth, or more as needed
  • 1 (14 ounce) can diced tomatoes
  • 3 carrots, peeled and sliced
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried sage
  • 0.5 teaspoon dried basil
  • 2 cups coarsely chopped fresh spinach
  • 1 lemon, juiced and zested
  • 0.5 cup ricotta salata cheese, crumbled
Instructions:
  • In a heavy pot over medium-high heat, sizzle the lamb cubes and bones in hot oil until beautifully browned on all sides, for about 3 minutes. Season with salt and pepper. Toss in the onion and garlic, cook for an additional 2 minutes while stirring regularly.
  • Combine lentils, 2 cups of chicken broth, tomatoes, carrots, thyme, sage, and basil in a pot. Bring to a boil, then simmer covered until lentils are almost tender, stirring occasionally for 15-30 minutes. Add more broth if needed. Remove lamb bones before serving.
  • Incorporate the spinach and cook for an additional 5 minutes. Mix in the refreshing lemon zest and juice. Top individual servings with a sprinkle of the crumbled cheese.

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