I hate myself for loving ewe.*
Starting the New Year off with a bang and a pun, here is the most delicious recipe for Hearty Lamb and Lentil Stew over Polenta (slow-cooker style):
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
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.
4 1/4 C boiling, salted water
about 8 oz Bellino Instant Polenta
shredded parmesean or pecorino-romano to taste
*I struggle with my true affection for lamb. I know it's a baby sheep. I know that it's cute and cuddly. It's also quite delish.
**Big thanks to the Real Mamma H for the new camera!
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
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.
Polenta:
4 1/4 C boiling, salted water
about 8 oz Bellino Instant Polenta
shredded parmesean or pecorino-romano to taste
Add polenta to water; reduce heat QUICKLY, stir constantly for three minutes. Longer cooking time equals thicker polenta. Add cheese.
I serve a mound of polenta in the bottom of the bowl, a healthy ladle-full of stew over top.
*I struggle with my true affection for lamb. I know it's a baby sheep. I know that it's cute and cuddly. It's also quite delish.
**Big thanks to the Real Mamma H for the new camera!
posted by ek at 8:24 PM
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