Lamb and Lentil Ragout

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Serves 4.


  • 500 g shoulder lamb steaks
  • 1 cup green puy lentils
  • 400 g can chopped tomatoes in juice
  • 1/2 cup vegetable stock
  • 1/2 cup red wine
  • 2 rashers bacon
  • 2 cloves garlic
  • 1 tablespoon fresh rosemary leaves
  • 1 bay leaf
  • 1 teaspoon salt
  • freshly ground black pepper


Preheat oven to 160 C.
Cut bacon roughly. Chop garlic finely. Scatter bacon, garlic & rosemary over the base of a 6 cup-capacity casserole dish. Cut lamb steaks into 2cm pieces. Place lamb, lentils, the tomatoes, stock, red wine, bay leaf in casserole dish. Cover & bake at 160ÂșC for two hours. Season and serve with steamed green vegetables or fresh green salad.

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