Gluten-Free Lamb with Lentils Casserole Recipe
By: Gillian on February 22, 2012
The word “casserole” comes from the Greek “katsarola”, which means pot. Lentils are an edible pulse, part of the legume family, and are high in protein and dietary fiber. This gluten-free Greek recipe is great for those on a gluten-free diet which can sometimes be lacking in fiber. This dish can be prepared ahead of time and baked just before serving.
4 lamb shanks
2 Tbs vegetable oil
2 1/2 cups water
1 Tbs garlic, minced
1/4 tsp dried oregano
Salt & pepper
1 cup lentils
1 small onion
1/2 cup celery, chopped
1/8-1/4 tsp ground cloves (depending on preference)
1 bay leaf
4 lemon slices
Preheat oven to 350 degrees F.
Over medium-high heat, brown the lamb shanks in the vegetable oil in a large frying pan. Add 1/2 cup of water, the garlic, oregano, and a dash of salt and pepper. Simmer, covered, for 1 hour, turning the meat occasionally. While the meat is cooking, rinse the lentils and drain. In a medium saucepan, stir together the lentils, 2 cups water, onion, celery, ground cloves, bay leaf and 1/2 teaspoon salt. Simmer, covered, for 1 hour, or until the vegetables are tender (add more water if the consistency is too thick). Pour the lentil mixture into a round 10-inch baking dish. Arrange the meat and lemon slices on top. Bake for 30 minutes. Remove the onion and bay leaf before serving.
4 servings