"This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children." — carina
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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.
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.
Fantastic! I made exactly as directed and it was delicous. I used boneless lamb roast from Costco.
Mmm, s'good. I let the lentils soak the night before. That worked well because they required less cooking
This was easy and nutritious. I added more chopped vegetables and served over mashed potatoes.
* 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
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