Slow-Cooked Lamb with Lentils, Garlic, & Rosemary – Lentils.org

Ingredients

• canola oil, for cooking
• 1 3/4 lb (875 g) leg of lamb, with or without bone
• 3/4 cup (175 mL) dry green lentils
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 3-4 garlic cloves, crushed
• 2-3 sprigs fresh rosemary or thyme
• 1 cup (250 mL) red wine, ale, or tomato juice
• 2 cups (500 mL) chicken, beef, or vegetable stock
• salt and freshly ground black pepper