Braised lamb with lentils

Recipe from: 9/1/2007 12:00:00 AM
Ingredients 8
Servings 4
Time 10


  • 30
    olive oil
  • 250
    mixed vegetables, cut into bite-sized pieces
  • 25
    tomato paste
  • 50
    cake flour
  • 1
    brown lentils, drained
  • 4
    lamb chops (medium sized)
  • 1
    onion, sliced
  • 500
    beef or mushroom stock



Dust the lamb chops with flour.
Heat a saucepan over a high heat. Heat half the olive oil and brown the chops on both sides.
Remove the meat from the pan and set aside.

Heat the remaining olive oil and fry the onion until golden.
Return the chops to the pan and add the stock. Bring to the boil.
Stir well and reduce the heat.

Simmer, covered, for five minutes. Add the vegetables and simmer for a further 20 minutes.
Add the lentils and tomato paste, and stir well to combine.
Cook for a further five minutes or until the meat and vegetables are tender.
Season to taste with salt and pepper.
Serve on a bed of couscous or brown rice.


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