Mediterranean Lamb and Lentil Stew

Name: Mediterranean Lamb and Lentil Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 1.5 pounds lamb shoulder arm chops, cubed, round bones reserved; 1 teaspoon salt; 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

4.7

(70)

47 Reviews

8 Photos

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

Recipe by carina

Updated on November 7, 2022

8

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 ½ pounds lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon salt
½ 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
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried basil
2 cups coarsely chopped fresh spinach
1 lemon, juiced and zested
½ cup ricotta salata cheese, crumbled

Directions

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.
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 (per serving)

572	Calories
27g	Fat
46g	Carbs
39g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 572
% Daily Value *
Total Fat 27g	34%
Saturated Fat 11g	56%
Cholesterol 103mg	34%
Sodium 1049mg	46%
Total Carbohydrate 46g	17%
Dietary Fiber 20g	70%
Total Sugars 8g
Protein 39g
Vitamin C 45mg	227%
Calcium 248mg	19%
Iron 8mg	44%
Potassium 1252mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.