Esau’s Lamb

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pounds lean lamb, cubed
  • 2 tablespoons vegetable oil
  • 3 cups finely chopped onions
  • 2 garlic cloves, finely minced
  • 1 cup finely chopped celery
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper
  • ½ bay leaf
  • 3 cups Lamb Stock
  • 1 cup dried lentils
  • ¼ cup uncooked rice
  • ½ cup finely chopped parsley


    1. Brown the lamb in the oil in a large skillet. Transfer the lamb to a casserole and pour off most of the fat from the skillet.

    2. Add the onions, garlic and celery to the skillet and cook, stirring, until onions are wilted. Sprinkle with the thyme and salt and pepper to taste. Add bay leaf and one cup of the stock. Bring to a boil, stir the mixture around, then pour it over the lamb.

    3. Bring the casserole to a boil, cover, and simmer for one hour.

    4. Rinse the lentils and add them to the casserole along with the rice. Add remaining stock and cook, covered, for one hour longer, or until lamb and lentils are tender. Pour the stew into a serving dish and sprinkle with parsley.