Saturday, April 4, 2009

Lamb with Lentils and Chard

Here's a delicious crock pot recipe for your CSA lamb, carrots, lentils and chard. You can use lamb stew meat, or shoulder roast or chops cut into 1" cubes.

The recipe is adapted out of The Healthy Slow Cooker by Judith Finlayson. I cut it in half - the original recipe serves 10.

2-4 TBSP olive oil
1 pound trimmed lamb stew, 1" chunks
1 onion, finely chopped
4 carrots, peeled and sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 tsp herbs de Provence (I used rosemary, thyme, oregano, basil)
1/2 tsp salt
1/4 tsp cracked black peppercorns
1 bay leaf
1 1/2 cups chicken or vegetable stock
16 oz can tomatoes, coarsely chopped, with juice
1 cup green or brown lentils, rinsed
4 cups Swiss chard, stemmed and chopped

Brown the lamb in a single layer in a hot skillet. Do this in 2-3 batches, adding oil as needed. Transfer the batches to the crock pot as they finish.

Cook the carrots, celery and onions in the skillet. Stir often and cook until the carrots start to soften (about 7 minutes). Add the garlic, herbs, salt and pepper to the other veggies, and stir for about a minute. Add the bay leaf, chicken broth and tomatoes and juice to the skillet and bring to a boil. Transfer to the crock pot. Add the lentils and stir.

Cook on low for 5-6 hours, until the lamb and lentils are tender. Add the chard in batches, stirring it in until it wilts, then adding more until it's all in the crock. Cover and cook on low for another 30 minutes or until the chard is tender.

Serve with crusty bread or on a bed of rice.

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