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!
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
- 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).
- Surround lamb with lentils. Season with pepper and salt to taste.
- Pluck thyme and rosemary to cover meat and lentils. Add crushed evenly. Top with onion rings.
- Set crockpot to low for 6-8 hours.
- Divide into 3-4 servings (8 ounces lamb per serving)