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Lamb and Lentil Stew with Rosemary
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound lamb stew meat, cut into chunks
  • 1 cup dried brown lentils, rinsed
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 2 fresh rosemary sprigs
  • 1 (14-ounce) can diced tomatoes
  • 4 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Crusty bread, for serving

Instructions
 

  • Heat a skillet over medium heat and brown the lamb chunks on all sides for about 5 minutes. Transfer the lamb to the slow cooker.
  • Add the lentils, onion, carrots, garlic, rosemary sprigs, diced tomatoes, beef broth, salt, and black pepper to the slow cooker.
  • Stir everything to combine, then cover and cook on low for 7 to 8 hours until the lamb is tender and the lentils are soft.
  • Remove and discard the rosemary sprigs before serving.
  • Ladle the stew into bowls and serve with crusty bread on the side.

Notes

Remove the rosemary early if you prefer a milder herb flavor. The stew thickens as it sits, so add a little extra broth when reheating leftovers. Brown lentils hold their shape better than red ones in long cooking.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Skillet