Name: Esau’s Lamb
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; Salt and freshly ground black pepper; 1 cup dried lentils; 3 cups Lamb Stock; ½ teaspoon dried thyme; ½ bay leaf; 3 pounds lean lamb, cubed; ¼ cup uncooked rice; 1 cup finely chopped celery; ½ cup finely chopped parsley; 2 garlic cloves, finely minced; 3 cups finely chopped onions

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 pounds lean lamb, cubed
2 tablespoons vegetable oil
3 cu

Method

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.
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,

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Esau’s Lamb

Ingredients

Method

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