Lamb With Lentils

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.