About four years ago I found a recipe for leg of lamb with lentils and red wine vinegar in either the Food section of the San Francisco Examiner or the San Francisco Chronicle. It called for the lamb and the lentils to be baked in the oven for approximately five hours at about 450 degrees. The lamb was delicious and simply falling off the bone. The vinegar blended all the flavors together and added a bit of tartness to the recipe which cut the fattiness of the meat. My wedding anniversary is coming soon and I would like to prepare that recipe again for my guests. It's a good recipe for those people who think they don't like lamb. If any of you have this recipe please email it to me I will be very grateful.
Lamb with Lentils and Red Wine Vinegar
- Thread starter Regina
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
kitchenelf
Chef Extraordinaire
REC: Lamb and Lentils
Hi Regina,
is this it???
Lamb and Lentils
1 1/2 pounds onions, sliced
1/2 pound carrots, sliced
6 cloves garlic, sliced
1 (5- to 6-pound) leg of lamb, hip bone removed (see note)
Salt and pepper
5 cups water
3 tablespoons tomato paste
2 cups red wine vinegar, plus more to taste
1 (750-milliliter) bottle red wine
2 cups lentils
2 teaspoons minced fresh herbs (preferably thyme and rosemary)
1. Scatter onions, carrots and 4 cloves of garlic across bottom of large, heavy Dutch oven. Place lamb on top, fat side up. Roast uncovered at 425 degrees for 15 minutes. Turn so fatty side is down and roast uncovered another 15 minutes. Remove from oven, but leave oven on.
2. Season lamb generously with salt and pepper, then turn and season other side (fat side should be up again). Mix 1 cup water and tomato paste and blend until smooth. Pour over lamb, along with vinegar and wine.
3. On stove top, bring pot with lamb in it to a boil, which should take about 5 minutes. Cover with a tight-fitting lid and return to oven. Roast until fork penetrates easily and meat begins to fall from bone, 5 1/2 to 6 hours. Baste lamb every hour to start, then every half hour as liquid reduces. Do not turn lamb, but occasionally push it from side to side to keep from scorching.
4. About 1 hour before serving, combine lentils, remaining 4 cups water, 1 teaspoon salt and remaining 2 cloves sliced garlic in large saucepan. Bring to boil, reduce heat and simmer until lentils are tender, about 45 minutes.
5. When lamb is done, drain lentils and add to lamb along with fresh herbs, stirring to combine cooking juices from lamb with lentils. Do not turn lamb, and stir carefully to avoid breaking up the meat. Return to oven and roast, covered, for 5 minutes.
6. Remove from oven and adjust seasoning. Lentils should be tart; if not, add 1 to 2 tablespoons vinegar. Serve immediately. Makes 8 servings.
Hi Regina,
is this it???
Lamb and Lentils
1 1/2 pounds onions, sliced
1/2 pound carrots, sliced
6 cloves garlic, sliced
1 (5- to 6-pound) leg of lamb, hip bone removed (see note)
Salt and pepper
5 cups water
3 tablespoons tomato paste
2 cups red wine vinegar, plus more to taste
1 (750-milliliter) bottle red wine
2 cups lentils
2 teaspoons minced fresh herbs (preferably thyme and rosemary)
1. Scatter onions, carrots and 4 cloves of garlic across bottom of large, heavy Dutch oven. Place lamb on top, fat side up. Roast uncovered at 425 degrees for 15 minutes. Turn so fatty side is down and roast uncovered another 15 minutes. Remove from oven, but leave oven on.
2. Season lamb generously with salt and pepper, then turn and season other side (fat side should be up again). Mix 1 cup water and tomato paste and blend until smooth. Pour over lamb, along with vinegar and wine.
3. On stove top, bring pot with lamb in it to a boil, which should take about 5 minutes. Cover with a tight-fitting lid and return to oven. Roast until fork penetrates easily and meat begins to fall from bone, 5 1/2 to 6 hours. Baste lamb every hour to start, then every half hour as liquid reduces. Do not turn lamb, but occasionally push it from side to side to keep from scorching.
4. About 1 hour before serving, combine lentils, remaining 4 cups water, 1 teaspoon salt and remaining 2 cloves sliced garlic in large saucepan. Bring to boil, reduce heat and simmer until lentils are tender, about 45 minutes.
5. When lamb is done, drain lentils and add to lamb along with fresh herbs, stirring to combine cooking juices from lamb with lentils. Do not turn lamb, and stir carefully to avoid breaking up the meat. Return to oven and roast, covered, for 5 minutes.
6. Remove from oven and adjust seasoning. Lentils should be tart; if not, add 1 to 2 tablespoons vinegar. Serve immediately. Makes 8 servings.
Finally
Assistant Cook
Roast Lamd 'n Lentils - question
Kitchen Elf:
Recipe already has me salivating, and Easter is this coming weekend too.
The recipe has a note reference alongside the removal of the hip bone. I didn't notice further reference . . .
Anything special to be done with this?
Finally,
David
Kitchen Elf:
Recipe already has me salivating, and Easter is this coming weekend too.
The recipe has a note reference alongside the removal of the hip bone. I didn't notice further reference . . .
Anything special to be done with this?
Finally,
David
kitchenelf
Chef Extraordinaire
Finally,
I hunted for this recipe so I've never actually made it. I noticed that too. If I were cooking this and I did remove the bone I would probably tie the leg together back in a circle. But then I also noticed that in the method it said something about "falling off the bone". Personally, I think the bone adds so much flavor so I would probably leave it in.
It does sound good doesn't it?
We usually make our lamb with a rosemary pesto that includes Dijon mustard and a couple TBS of soy sauce, but we leave out the cheese. It's REALLY yummy. Just coat the outside and let it bake.
I hope this answered your question.
ke
I hunted for this recipe so I've never actually made it. I noticed that too. If I were cooking this and I did remove the bone I would probably tie the leg together back in a circle. But then I also noticed that in the method it said something about "falling off the bone". Personally, I think the bone adds so much flavor so I would probably leave it in.
It does sound good doesn't it?
We usually make our lamb with a rosemary pesto that includes Dijon mustard and a couple TBS of soy sauce, but we leave out the cheese. It's REALLY yummy. Just coat the outside and let it bake.
I hope this answered your question.
ke
kitchenelf
Chef Extraordinaire
You are in good 
company Regina!!!!
By the way, is this the recipe or something close? And, if not, how is yours different?
company Regina!!!!By the way, is this the recipe or something close? And, if not, how is yours different?
Lamb with Lentils
Serendipity is real. The day after I posted my message I found one in the San Francisco Chronicle, Wensday, March 27, 2002 for Lamb Shanks with Lentils. I prepared it for my husband and myself for our regular Friday night dinner. I will try the one you guys gave me sometime soon. It will be interesting to compare the two recipes.
Here's the recipe.
LAMB SHANKS WITH LENTILS
1 pound lentils
2 medium carrots, peeled and chopped
1 onion, peeled and chopped
4 sprigs thyme or 1 tablespoon dried thyme
1 tablespoon minced garlic
2 bay leaves
1 bottle dry red wine
4 lamb shanks
Salt and Pepper to taste
Heat oven to 400 degrees. combine first seven ingredients in a roasting pan or casserole and stir; bring to a boil on top of stove, then nestle lamb shanks among lentils, cover the pan and put in oven. Lower heat to 350 degrees and let cook undisturbed, for about an hour. Uncover and stir lentils gently; season with salt and pepper. Recover and cook about an hour more, until lentils are very tender and meat begins to pull away from bone. (Do not worry about overcooking the lentils; just make sure lamb is done.) When lamb is tender, uncover pan, raise heat to 400 degrees, and cook for another 15 minutes, just to brown the top of shanks a bit. Taste, adjust seasoning and serve.
The recipe author notes that you only need 1/2 puond lentils to serve four, but it is just as easy to cook one pound.
The leftovers are fabulous.
Serves four.
Serendipity is real. The day after I posted my message I found one in the San Francisco Chronicle, Wensday, March 27, 2002 for Lamb Shanks with Lentils. I prepared it for my husband and myself for our regular Friday night dinner. I will try the one you guys gave me sometime soon. It will be interesting to compare the two recipes.
Here's the recipe.
LAMB SHANKS WITH LENTILS
1 pound lentils
2 medium carrots, peeled and chopped
1 onion, peeled and chopped
4 sprigs thyme or 1 tablespoon dried thyme
1 tablespoon minced garlic
2 bay leaves
1 bottle dry red wine
4 lamb shanks
Salt and Pepper to taste
Heat oven to 400 degrees. combine first seven ingredients in a roasting pan or casserole and stir; bring to a boil on top of stove, then nestle lamb shanks among lentils, cover the pan and put in oven. Lower heat to 350 degrees and let cook undisturbed, for about an hour. Uncover and stir lentils gently; season with salt and pepper. Recover and cook about an hour more, until lentils are very tender and meat begins to pull away from bone. (Do not worry about overcooking the lentils; just make sure lamb is done.) When lamb is tender, uncover pan, raise heat to 400 degrees, and cook for another 15 minutes, just to brown the top of shanks a bit. Taste, adjust seasoning and serve.
The recipe author notes that you only need 1/2 puond lentils to serve four, but it is just as easy to cook one pound.
The leftovers are fabulous.
Serves four.
kitchenelf
Chef Extraordinaire
I'm so glad you found the recipe. PLEASE let me know how it is. I love lamb in any form. - Thanks for posting this recipe.
Similar threads
