• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mawmenye Lentils and Lamb Medieval

  • Recipe Submitted by on

Category: Lamb/Sheep, Meat

 Ingredients List

  • 1 1/4 lb Lean lamb, cut into small
  • Pieces 1/2" by 1/2"
  • 1/4 ts Pepper
  • 1/2 ts Salt
  • 2 tb Butter for sauteing
  • 1 c Chicken broth
  • 1 c Dry lentils
  • 4 c Beef broth
  • 1/4 ts Cinnamon
  • 1/4 ts Salt
  • 1/2 ts Dried basil
  • 1 c Diced turnip or squash
  • 1 c Currants
  • 2/3 c Coarsely cut figs


'Gold' leaves of any edible
-plant, such as young
-celery leaves or 6 to 8
-dandelion flowers

Salt and pepper lamb and then brown in melted butter.
Add the cup of chicken broth; gently simmer for 45 minutes or until lamb
is tender. Drain.
Wash and pick over lentils to eliminate any stray stones.
Bring lentils to a boil in 4 cups of beef broth, reducing heat to low;
simmer for 15 minutes.
Combine cinnamon, salt, and basil, and stir into diced turnips [or
Add turnips, currants, and figs to the lentils and cook very slowly for 10
Stir lamb into lentils. Turn out into attractive serving bowl and garnish
with gold leaves or 'plant' with dandelions.

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