Slow-Cooked Lamb with Lentils, Garlic, & Rosemary

• portioner: 6 servings

Ingredienser

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