Lamb L'Arabique

Lamb L'Arabique

26

"Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices."

Ingredients

2 h 20 m {{adjustedServings}} servings 586 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 42.7 g
  • 85%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
  4. Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.
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Reviews

26
  1. 31 Ratings

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I altered this recipe a bit and made it in my Crockpot. Here’s what I did. Used two containers of 26oz parlamat chopped tomatoes, 1 large eggplant sliced to ½ inch, sweated by salting waiting 30...

My husband is Israeli and I've come to love Middle Eastern dishes. This lamb dish was wonderful! Absolutely delicious with an abundance of flavor. While it does take some time in the oven, the ...

We had some lamb and I was craving something Middle Eastern. My husband selected and prepared this dish (finally followed a recipe without modifications!) as we had the ingredients on hand. I th...