Rating: 4.5 stars
69 Ratings
  • 5 star values: 53
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Note

Cooking the lamb with the bones adds extra richness to the sauce, but you can substitute one pound of boneless, trimmed lamb stew meat.

Nutrition Facts

572 calories; protein 39.3g; carbohydrates 46.4g; fat 26.7g; cholesterol 103mg; sodium 1049.2mg. Full Nutrition
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