Herb roasted lamb with lentils

Happy Tuesday all! With Thanksgiving coming up, I thought I’d share one of my new favorite recipes with you. It’s not a traditional holiday recipe, but it’s delicious and nutritious nonetheless.

Lamb is one of my favorite meats when I can get my hands on some grass-fed or locally grown cuts – it’s flavorful and very versatile. I’ve recently discovered lentils and I must say, I’m very impressed with their nutritional profile – one cup of cooked lentils packs 18 grams of protein and 16 grams of fiber! I’ve combined the two to create a simple, delicious dish – the perfect comfort food for chilly fall and winter evenings.

If you give this recipe a try, please let me know how it turned out and what you thought of it!

brownies

Herb Roasted Lamb with Lentils

2 lb boneless lamb shoulder (New Zealand recommended as it is more likely to be grass-fed)

1 cup lentils

1-2 yellow onions, cut into rings

3-5 cloves of garlic, crushed

A few fresh sprigs of thyme

A few fresh sprigs of rosemary

Salt and black pepper to taste

  1. Place lamb shoulder in center of crockpot and add 1 cup stock (homemade preferred but a combination of water and red wine or red wine vinegar will work too).
  2. Surround lamb with lentils. Season with pepper and salt to taste.
  3. Pluck thyme and rosemary to cover meat and lentils. Add crushed evenly. Top with onion rings.
  4. Set crockpot to low for 6-8 hours.
  5. Divide into 3-4 servings (8 ounces lamb per serving)

Enjoy!

1095892287454413090816