Lamb and Lentils

Lamb and Lentils


29 people made this

A wonderfully different way to prepare lamb shanks: slowly cooked with lentils and chickpeas and seasoned with Middle Eastern spices.

Heather Farah

Serves: 5 

  • 2 tablespoons olive oil, divided
  • 1kg lamb shanks
  • 1 large onion, quartered
  • 4 cloves garlic, chopped
  • 6 cups roma tomatoes, chopped
  • 470g tinned chickpeas, drained
  • 1 cup cooked lentils
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon chilli flakes
  • 1 teaspoon finely chopped green chilli
  • 1 dash Tabasco sauce

Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

  1. Heat 1 tablespoon oil in a large frypan over medium-high heat. Saute lamb shanks until lightly browned then remove them from frypan and place in a deep casserole dish.
  2. Saute onion and garlic in frypan until tender then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, chilli flakes, chilli and Tabasco sauce. Mix well and allow flavours to blend over medium heat, for about 3 minutes.
  3. Preheat oven to 190 degrees C.
  4. Remove browned shanks from casserole for a moment; transfer vegetable mixture from frypan to casserole dish then replace shanks on top of vegetable mixture.
  5. Cover dish and bake for 2 hours or until lamb is cooked through and receding from the bone.

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