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canola oil, for cooking
1 3/4 lb (875 g) leg of lamb, with or without bone
3/4 cup (175 mL) dry green lentils
1 small onion, finely chopped
1 carrot, finely chopped
3-4 garlic cloves, crushed
2-3 sprigs fresh rosemary or thyme
1 cup (250 mL) red wine, ale, or tomato juice
2 cups (500 mL) chicken, beef, or vegetable stock
salt and freshly ground black pepper
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