Recipe by carina
"This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children."
Watch video tips and tricks
1 1/2 pounds
lamb shoulder arm chops, cubed, round bones reserved
ground black pepper
lentils, picked over and rinsed
chicken broth, or more as needed
1 (14 ounce) can
carrots, peeled and sliced
coarsely chopped fresh spinach
lemon, juiced and zested
ricotta salata cheese, crumbled
I hate to be one of those people who changes the recipe and then reviews it, but alas, my nature can't help fiddling... when I think lamb and lentils, I think Middle Eastern, so I switched up the spices a bit, but this is a great recipe nonetheless and one I will certainly make again and again! Changes I made were: 1) used lamb loin chops instead of shoulder arm because that's all I could find 2) altered spices to about 1/4 tsp each of fresh rosemary and thyme, plus 1/2 tsp each of freshly-ground coriander and cumin, a pinch or 2 of garam masala, a pinch of powdered ginger, and lots of freshly-ground black pepper 3) cut the lemon to half, because after tasting found that was plenty (and I'm a lemon fanatic) 4) used crushed tomatoes instead of diced because I have an anti-tomato-chunk person in the family 5) added about 1/4 cup red wine and 6) cooked in a slow cooker after browning lamb and cooking onion and garlic. Don't mean to insult the creator at all, because I'm sure it's fantastic the original way, and it was fantastic with a couple alterations! Seriously yummy!
This is a rich and hearty dish. Add the rice pilaf and a crusty slab of rustic whole grain bread and you have a wonderful combination
This is an amazing recipe! The flavor is awesome! I substituted chicken thighs (seasoned with salt & pepper, then browned); added 1/2 white wine; doubled the spinach; and served over rice pilaf as suggested. Easy one pot dish.
Absolutely Delicious and very very easy to make! We will definitely be making this again.
Mmm, s'good. I let the lentils soak the night before. That worked well because they required less cooking
This stew was AWESOME!!! My husband made it for me as a surprise because of all the veggies (I'm pregnant) and it was DELICIOUS...and it even tasted better as the days went on. We will definitely make this again.
This was an excellent recipe! At 47, I had never cooked with lamb before and this was a wonderful first! Because of a busy day, i literally threw this together. Upon initial serving, I forgot to continue and add the spinach and lemon zest. I also could not find the ricotta salata cheese. My men RAVED over the flavor! My husband was bowled over by the richness of it. The comment by the author about including the bones when cooking the lamb was so correct and I'm glad I followed that suggestion! I told my husband that I'd forgotten a couple of ingredients and he commented that he didn't know that ANYTHING could imiprove the flavor. The next time I did serve it with spinach added and the lemon. The lemon was excellent as well. I can highly recommend this recipe. I had no time to play with ingredients as I always try to use a recipe as written first. I doubled it and (stretching it with extra chicken broth and tomatoes added later with the spinach) had enough to serve over brown rice for three dinners for four people.
Fantastic! I made exactly as directed and it was delicous. I used boneless lamb roast from Costco.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Lamb and Lentil Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 572
** Calories from Fat: 240
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a traditional, hearty Irish stew.
See how to make a classic curried lehttp://allntil stew with tomatoes and garlic.
See how to make a hearty, healthy, and flavorful vegetarian soup.