Slow Cooker Lamb Neck and Green Lentils Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the lamb neck slices in a hot skillet before placing them into the slow cooker. This caramelizes the exterior and adds a complex, roasted note to the final dish.

If you choose this step, ensure the pan is deglazed with a little broth to capture all the flavorful browned bits, then add that liquid to the slow cooker along with the rest of the broth.

Adjust the texture of the sauce by leaving the lid off for the final 30 minutes of cooking if you prefer a thicker consistency. This allows some of the excess liquid to evaporate, concentrating the savory flavors.

If the lentils seem too firm, they may need an additional 30 minutes of cooking, as lentil age can vary significantly. Always taste the sauce before serving and adjust the seasoning with salt or pepper if necessary.

Variations

• Mediterranean Style: Add a handful of Kalamata olives and a few sprigs of fresh oregano during the last hour of cooking to introduce a bright, briny, and herbal Mediterranean flavor profile.
• Spiced Lamb: Stir in a teaspoon of ground cumin and a pinch of ground coriander with the broth to give the lamb and lentils a warm, earthy, and aromatic spice backbone.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the container is placed in the coldest part of the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat, adding a small amount of water or broth to restore the sauce's consistency.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Keep the lamb and lentils in the refrigerator for up to 3 days. When reheating, use a saucepan over low heat, adding a splash of water or broth to loosen the sauce if it has thickened too much in the fridge.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. Prepare the dish as instructed, let it cool completely, and store it in the fridge. The following day, simply reheat it gently. It is a convenient way to have a high-quality, hearty dinner ready to go after a long day.

Serving ideas

Serve the lamb and lentils in wide, shallow bowls to showcase the beautiful colors and the glossy sauce. Place a generous portion of lentils at the bottom of each bowl and nestle a piece of the tender lamb on top.

Garnish with fresh herbs if desired, although the dish is rich enough to stand entirely on its own. A side of crusty bread is perfect for soaking up the flavorful braising liquid.

Consider serving this dish with a simple side salad to provide a fresh, crunchy contrast to the soft, savory textures of the lamb and lentils.

A light vinaigrette on the salad will cut through the richness of the meat. Ensure the bowls are warmed before serving to keep the dish at the perfect temperature for as long as possible while you enjoy the meal.

Frequently asked questions

Recipe card

Slow Cooker Lamb Neck and Green Lentils

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lbs lamb neck slices
• 1 1/2 cups green lentils, rinsed
• 2 cups diced carrots
• 1 whole onion with cloves
• 1 bay leaf
• 3 cups chicken broth

Instructions

1. Place the lamb neck slices into the bottom of the slow cooker. Add the rinsed green lentils and the diced carrots on top of the meat, spreading them out evenly across the surface.
2. Nestle the whole onion, which has been studded with cloves, into the center of the pot. Place the bay leaf on top, then pour the chicken broth over all the ingredients until everything is partially submerged.
3. Cover the slow cooker and cook on low for 8 hours. When finished, the lamb should reach an internal temperature of 145°F (63°C). Remove the lamb, let it rest for 5 minutes, then serve hot over the cooked lentils.

Estimated nutrition per serving

Calories

480

Protein

32.5 g

Carbohydrates

35 g

Fat

24 g

Fiber

12 g

Sugar

4.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.