By lentilsorg Main Dish Slow-cooking
July 19, 2015
10 Minutes
3 Hours 30 Minutes
3 Hours 40 Minutes
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