Alive and Cooking

Lentil Lamb

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4 lamb forequarter chops
6 spring onions, roughly chopped
3 cloves of garlic, crushed
100g button mushrooms, finely sliced
200g lentils
1 tsp Vegeta chicken stock
1½ litre water
½ tsp fennel seed
Extra virgin olive oil


1. In a hot fry pan, splash oil then fry the mushrooms, garlic and spring onions until softened. Give a quick grind of salt then add the lentils and fennel seeds and stir through.

2. Place the chops on top of the lentils, then add the vegeta and top off with the water.

3. Bring to a gentle simmer then cook for 1 hour. (Add extra water if required)

Lentil Lamb