Lamb With Lentils Crock Pot Recipes

Steps:

• In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

Steps:

• In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.
• Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked.
• Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.
• Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes).
• Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.
• Stir in bay leaves, broth and tomatoes (with the juice) and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot).
• Stir in lentils.
• Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender.
• (Remove bone from crock pot - see note in description) Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.

Steps:

• Preheat an oven to 425 degrees F.
• Set the lamb leg in a large roasting pan, and season it well with sea salt and black pepper. Sprinkle the meat with the oregano and pour the lemon juice and wine over top. Drizzle the lamb with the olive oil and roast until the exterior is browned, about 20 minutes.
• Add the water to the bottom of the pan and cover the lamb loosely with foil. Reduce the oven temperature to 315 degrees F, and roast the lamb for another 1 1/2 hours.
• At this point, arrange the potato chunks and lemon quarters around the lamb and return the pan to the oven for another 2 hours, turning the potatoes at least once and basting the lamb with the pan juices. The lamb should be very tender. Remove the meat from the pan and set it aside to rest before slicing.
• Increase the oven's heat to 425 degrees F.
• Add the olives to the potatoes and return the pan to the oven until the potatoes are golden, about 20 minutes. Serve the vegetables with the lamb and with some pan juices spooned over the top.

Steps:

• In a large skillet brown meat in hot oil.
• Drain fat.
• Meanwhile, in a 3 1/2 or 4-quart slow cooker place celery, carrots, and lentils.
• Top with meat.
• Stir in soup, thyme, salt, and pepper.
• Gradually stir in water.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Steps:

• Preheat oven to moderately slow (160c).
• Toss lamb shanks in seasoned flour, heat oil in a large saucepan and brown shanks in batches for 4-5 minutes or until browned all over. Transfer to a plate.
• Saute onion, carrot, celery and chili in same pan for 4-5 minutes until onion is tender. Stir through lentils, tomatoes water, wine and vinegar and bring to the boil.
• Place the lamb and sauce mixture into a large oven proof casserole dish; bake covered, stirring a couple of times for 1 1/2 hours.
• Uncover and cook a further hour or until meat is almost falling off the bone.
• Stir parsley through and serve over mashed potatoes with green vegetables if desired.

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

Steps:

• Bring leg of lamb to room temperature, about 2 hours.
• Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
• Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.

Steps:

• Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
• Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
• Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
• Slice roast thinly and serve with gravy.