 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Ingredients:
1 1/2 cups dried lentils, sorted and rinsed |
1 bay leaf |
1 clove garlic |
1 1/2 lbs lamb blade chops |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups frozen small whole onions, thawed |
1 tablespoon olive oil |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1 (14 1/2 ounce) can diced tomatoes |
1 cup frozen peas |
Directions:
1. Combine the lentils, bay leaf and garlic in a saucepan with plenty of unsalted water and bring to a boil.
2. Immediately reduce the heat and simmer for 20 to 22 minutes, or until the lentils are tender.
3. Drain and discard the seasonings.
4. Sprinkle the lamb with the salt and pepper.
5. Heat a large nonstick skillet over medium high.
6. Add the lamb and cook 3 to 5 minutes on each side (depending on the thickness of the chops) or to desired degree of doneness.
7. Remove the chops from the pan.
8. Add the oil to the skillet, and spread it over the pan surface.
9. Add the onions, rosemary and thyme and cook 5 minutes, stirring frequently, until the onions are thawed through and lightly browned.
10. Add the tomatoes, cooked lentils and peas and cook 5 minutes, until heated through.
11. Cut the meat off the bones and into 1-inch chunks, stir them into the lentils and leave over the heat a minute or two, until the meat is hot.
12. Serve immediately.
|
|