Best Lamb With Lentils Crock Pot Recipes

MEDITERRANEAN LAMB AND LENTIL STEW

Mediterranean Lamb and Lentil Stew image

This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.

Provided by carina

Categories Soups, Stews and Chili Recipes Stews

Time 55m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 ½ pounds lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 onion, chopped
4 cloves garlic, minced
1 cup lentils, picked over and rinsed
2 cups chicken broth, or more as needed
1 (14 ounce) can diced tomatoes
3 carrots, peeled and sliced
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried basil
2 cups coarsely chopped fresh spinach
1 lemon, juiced and zested
½ cup ricotta salata cheese, crumbled

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.

Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g

LAMB WITH LENTILS (CROCK POT)

Lamb With Lentils (Crock Pot) image

This simple hearty stew needs a 5 -quart slow cooker/crock pot. One change I made when I made this recipe was to add a lamb bone (leftover from Easter dinner) and some leftover lamb (I think if you have enough leftover lamb this will work very well, but I also added 1 1/2 pounds or so of uncooked lamb - following the directions below) in the crock pot; then when I came home from work I took out the lamb bone (the meat from the bone already fell off the bone into the soup) and added the swiss chard, went out and dinner was done! The other change I made was instead of a whole can of tomatoes (which I didn't have) I used one can of broth, 1/2 can of tomatoes and 2 small cans of tomato juice. Very hearty and filling -- you would never even guess that this was a "healthy" recipe. Recipe source: The Healthy Slow Cooker

Provided by ellie_

Categories Stew

Time 9h

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
2 lbs lamb, cut into 1-inch cubes
2 onions, chopped
8 carrots, peeled and sliced
4 stalks celery, sliced
4 garlic cloves, minced
2 teaspoons herbes de provence
1 teaspoon salt
1/2 teaspoon peppercorn, cracked
2 bay leaves
1 cup vegetable broth
1 (28 ounce) can tomatoes, chopped
2 cups lentils, rinsed
8 cups swiss chard, stemmed and chopped

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.

SLOW COOKER ROASTED LEG OF LAMB

Slow Cooker Roasted Leg of Lamb image

Leg of lamb coated in mustard and herbs. Put it in the slow cooker and leave it alone for a few hours. Super easy and fabulous every time!

Provided by METG

Categories Meat and Poultry Recipes Lamb Leg

Time 7h25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (3 pound) bone-in leg of lamb, or more to taste
½ cup red wine
1 lemon, juiced
2 tablespoons raw honey
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon fresh cracked pepper

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.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 10.5 g, Cholesterol 100.3 mg, Fat 14 g, Fiber 1.3 g, Protein 25.6 g, SaturatedFat 6.8 g, Sodium 464.5 mg, Sugar 5.9 g

CROCK POT LAMB AND LENTIL SOUP

Crock Pot Lamb and Lentil Soup image

Make and share this Crock Pot Lamb and Lentil Soup recipe from Food.com.

Provided by Mercy

Categories Lamb/Sheep

Time 8h15m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces lean boneless lamb or 12 ounces beef, cut into 1/2 inch cubes
1 tablespoon cooking oil
1 cup thinly sliced celery (2 stalks)
1 cup coarsely chopped carrot (2 medium)
1 cup dry lentils, rinsed and drained
1 (10 3/4 ounce) can condensed French onion soup
1 1/2 teaspoons dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
3 1/4 cups water

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.

Nutrition Facts : Calories 190.3, Fat 3.7, SaturatedFat 0.5, Sodium 515.5, Carbohydrate 28.8, Fiber 13.2, Sugar 3.3, Protein 11.4

HEARTY LAMB AND LENTIL STEW

Hearty Lamb and Lentil Stew image

Provided by Robin Miller : Food Network

Categories main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound lentils, rinsed and picked over to remove debris
1/2 pound lean lamb cubes
6 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 chopped onion
2 celery stalks, chopped
2 carrots, chopped
3 cloves garlic, minced or 3 teaspoons pre-minced garlic
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 bay leaves
1/4 cup chopped fresh parsley leaves
Salt and ground black pepper

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.