Prep 20 mins
Cook 50 mins
- 1 1⁄2 cups dried lentils, sorted and rinsed
- 1 bay leaf
- 1 clove garlic
- 1 1⁄2 lbs lamb blade chops
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 cups frozen small whole onions, thawed
- 1 tablespoon olive oil
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup frozen peas
- Combine the lentils, bay leaf and garlic in a saucepan with plenty of unsalted water and bring to a boil.
- Immediately reduce the heat and simmer for 20 to 22 minutes, or until the lentils are tender.
- Drain and discard the seasonings.
- Sprinkle the lamb with the salt and pepper.
- Heat a large nonstick skillet over medium high.
- Add the lamb and cook 3 to 5 minutes on each side (depending on the thickness of the chops) or to desired degree of doneness.
- Remove the chops from the pan.
- Add the oil to the skillet, and spread it over the pan surface.
- Add the onions, rosemary and thyme and cook 5 minutes, stirring frequently, until the onions are thawed through and lightly browned.
- Add the tomatoes, cooked lentils and peas and cook 5 minutes, until heated through.
- Cut the meat off the bones and into 1-inch chunks, stir them into the lentils and leave over the heat a minute or two, until the meat is hot.
- Serve immediately.