3 pounds lamb shoulder, cut into 1” pieces
3 tablespoons olive oil
1 large onion, peeled and diced (2 cups)
2 cloves garlic, minced
1 1/2 cups dry white wine
2 cups Rich Vegetable Stock or water
1 sprig fresh thyme
1 bay leaf
1 package Bird’s Eye frozen artichoke hearts
2 cups frozen peas
2 cups French green lentils de Puys
3 cups cool water
3 tablespoons fresh mint, minced
Kosher salt and pepper to taste
Garnish: 4 ounces French feta cheese, cut into small cubes
- Heat 2 tablespoons oil in a large skillet. Dry the meat with a towel before searing pieces on all sides in several batches being careful not to crowd the pan. Remove pieces to a plate.
- Add additional tablespoon of oil to the skillet and cook the onions until they begin to wilt. Stir in the garlic for 30 seconds. Deglaze the pan with 1/2 cup wine, scraping up the bits of meat stuck to the pan. Return the meat to the pan along with the remaining wine and enough Rich Vegetable Stock to just cover the contents. Add the bay leaf and thyme.
- Simmer the meat, partially covered for 30 minutes. Add the artichoke hearts and simmer another 10 minutes. Distribute the peas over the meat and vegetables and cook for 5 minutes. Uncover the skillet and let the peas simmer and the ragout juices reduce for 5 minutes. Taste and add salt and freshly ground pepper to taste.
- Lentils: While the lamb is cooking, pick over the lentils removing foreign pieces. Rinse them and place in a saucepan with 3 cups cool water. Bring to a simmer and cook, partially covered for 20 minutes, or until the lentils are just tender. Add more water if it evaporates before the lentils are cooked. Season to taste with salt and pepper. Fold in the fresh mint.
- Serve the lamb over the lentils and scatter on the chopped feta.