Braised Lamb with Lentils, Bacon, Artichokes and Olives

A “Provencal Style” one dish meal, which also cooks nicely in a crock pot.  Just add a crusty loaf for dinner, tonight.

Ingredients List:

  • 6 SUNGOLD lamb shoulder chops, about 300g each
  • 6 bacon strips, thick cut preferred
  • ¼ cup (50 mL) flour
  • 4 cloves garlic, minced
  • 2 large leeks, white only, sliced
  • 1 large sweet red pepper, seeded and sliced
  • 1 cup (250 mL) dried green lentils
  • 2 Tbsp (30 mL) Herb du Provence or Italian mixed herb seasoning
  • 1 cup (250 mL) white wine
  • 2 cups (500 mL) chicken broth
  • 1 cup (250 mL) tomato sauce
  • 1 398 mL can artichoke hearts, drained and cut in half
  • 1 398 mL can black pitted olives, drained

Preparation & Directions:

  • In a deep skillet or Dutch Oven over medium high heat, brown bacon pieces until crisp. Remove to a platter.
  • Sprinkle flour over lamb chops to cover and brown in the remaining bacon fat on both sides.  Remove to the platter.
  • Add minced garlic, sliced leeks, sliced pepper, lentils, herb mixture to the pot and cook, stirring, just until the leeks begin to wilt. 
  • Stir in white wine and with a wooden spoon scrape up the brown bits and coating on the bottom of the pan.  
  • Add broth and sauce.  
  • Add lamb shoulder and bacon strips.
  • Reduce heat to simmer, cover and cook for 45 minutes until the lentils are tender. 
  • Add a little broth or water if the sauce is very thick or appears dry.  
  • Stir in artichokes and olives.  Return to a simmer for 10 minutes.  
  • Serve in shallow bowls, one shoulder chop, and bacon with lentils and sauce.
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Prep Time: 20 minutes

Total Time: 2 hours / 3 hours crock pot

Serves: 6