Lamb L'Arabique

Lamb L'Arabique

Heather Farah 0

"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

Serving size has been adjusted!

Original recipe yields 5 servings



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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Pistachio-Crusted Rack of Lamb

See how to make the perfect holiday lamb recipe.

Mint-Crusted Rack of Lamb

See how to make a traditional mint-crusted lamb with honey vinaigrette.

Rate recipe

Your rating


Reviews 26

  1. 31 Ratings

A. Anonymous

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 minutes and blotting, then sautéed, 2 chopped green Serrano chilis (seeded), and I soaked ½ cup of dried lentils in 2 cups of boiling water for 1 hour (this constituted pre-cooking) and used 2 onions instead of 1. I also used a deboned half leg of lamb which I cubed. I omitted the hot sauce (the extra chili did the trick.) I browned the meat, removed then browned the onion garlic as instructed. I then combined the remaining ingredients in my crockpot and cooked for 4 hours on high (admittedly, I stirred once, but I’m sure you don’t need to.) I then left on warm for 2 hours to let the meat get more tender. This was excellent served over some plain couscous with a nice glass of red wine. I will admit, this was even better the next day! Thanks for the recipe!


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 dish itself is quickly prepared and IT IS WORTH THE WAIT!! By far the best recipe for lamb I've tried to date. THANK YOU Farah!


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 thought that it was really good although the flavour could have been even more intense. I thought that apricots or some other dried fruit would be a nice addition. I thought that it warranted a 5 but he said only 4 stars (he made it!) - I suspect it's because he's not a big fan of lentils and chick peas! Hopefully he makes this again!