Lamb L'Arabique Recipe - Bush’s Best

Lamb L'Arabique

Recipe By: Heather Farah  
Write a Review | Read Reviews (22)
Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
 
  • Prep: 20 Minutes
  • |
  • Cook: 2 hours
  • |
  • Total: 2 hours 20 Minutes
 
5
 
 
  • 2 tablespoons olive oil, divided
    •
  • 2 pounds lamb shanks
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  • 1 large onion, quartered
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  • 4 cloves garlic, chopped
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  • 6 cups roma (plum) tomatoes, chopped
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  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
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  • 1 cup cooked lentils
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  • 1 tablespoon ground cumin
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  • 1 teaspoon ground cinnamon
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  • 1/4 teaspoon ground nutmeg
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  • 1/8 teaspoon crushed red pepper flakes
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  • 1 teaspoon finely chopped green chile peppers
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  • 1 dash hot pepper sauce
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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.
Nutrition Information
 
 
More Reviews (22)
Reviewed By: Heather
Can't believe how good this turned out! Found this recipe completely by accident, but I will be making this again. The kids cleaned their plates and went back for seconds which says alot! Served with homemade pitas on the side.
Reviewed By: Lindsay2
Found this doing an ingredient search, and ended up deciding to make it as a side dish to accompany the lamb I was broiling. I used 2 tomatoes and some "starter" marinara sauce, some sliced carrots and then followed the rest of the ingredients of the recipe to a "T". I simmered on the stovetop for about an hour and t turned out wonderfully. I served it with couscous and the broiled lamb and both my husband and I loved it. I will definitely make this again!
Reviewed By: Butterfly
This is one of my favorite recipes now! I had a couple of friends over for dinner and they loved it. We were all wanting to eat something a bit healthier as the holidays had a taken a toll everyone. Awesome recipe!