Mediterranean Lamb and Lentil Stew

Recipe View Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. (2 minutes)

Recipe View Add the lamb cubes and bones and brown on all sides, working in batches if necessary to avoid overcrowding the pot. (5-7 minutes)

Recipe View Season with salt and pepper. Add the chopped onion and minced garlic and cook, stirring frequently, until softened and fragrant. (3-5 minutes)

Recipe View Stir in the lentils, 2 cups of chicken broth, diced tomatoes (with their juice), carrots, thyme, sage, and basil. (1 minute)

Recipe View Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer until the lentils are tender but still slightly firm. (20-30 minutes)

Recipe View Check the stew periodically and add more chicken broth if needed to maintain a good consistency. Discard the lamb bones. (During simmering)

Recipe View Stir in the chopped fresh spinach and cook until wilted. (3-5 minutes)

Recipe View Stir in the lemon zest and juice. Taste and adjust seasonings as needed. (1 minute)

Recipe View Ladle the stew into bowls and garnish with crumbled ricotta salata cheese before serving.