Slow-Cooked Lamb with Lentils, Garlic, & Rosemary –

Slow-Cooked Lamb with Lentils, Garlic, & Rosemary

  By lentilsorg    

July 19, 2015

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  • Prep: 10 Minutes
  • Cook: 3 Hours 30 Minutes
  • 10 Minutes

    3 Hours 30 Minutes

    3 Hours 40 Minutes

  • Yields: 6


  1. Preheat the oven to 325°F. In a large, heavy skillet heat a drizzle of oil over high heat and brown the lamb on all sides – do not worry about cooking it through; this is just to add flavour.
  2. Put the lentils, onion, carrot, and garlic in the bottom of a large oven-proof pot and set the browned lamb on top. Tuck the herbs in around the lamb, pour the wine and stock overtop, and sprinkle everything with salt and pepper.
  3. Cover and bake for 3-31/2 hours, until the lamb is very tender. Transfer to a carving board, cover loosely with foil and let rest for 20 minutes.
  4. Meanwhile, pour any excess juices off the lentils, transfer the lentils to a serving dish, and reduce the juices in a small saucepan (if need be) until slightly thickened.
  5. Serve the lamb over the lentils, drizzled with reduced cooking juices.


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


Nutrition Facts

Serving Size2 slices lamb + 1/4 cup (60 mL) lentil mixture
Sodium330 mg
Potassium937 mg
Protein33 g
Cholesterol85 mg
Sugar2 g
Total Fat8 g
Saturated Fat2 g
Total Carbohydrates17 g
Dietary Fiber4 g