Braised lamb with borlotti beans, rosemary, leek and roasted capsicum
1
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
Tender slow cook lamb flavoured with lemon zest, fresh rosemary, cherry tomatoes and borlotti beans.
Ingredients
Olive oil
2 tsp
Lamb leg steak, raw
450 g, cut into 2cm pieces
Leek
1 whole, thinly sliced
Celery
2 stick(s), chopped
Carrot(s)
2 medium, chopped
Garlic
2 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
Fresh rosemary
2 tsp, chopped, plus extra to serve
Whole tomato canned in tomato juice
400 g, cherry variety
Salt reduced chicken stock
1 cup(s), (250ml)
Canned borlotti beans, rinsed, drained
1 400g can, (1 x 400g can)
Roasted capsicum, not in oil
150 g, sliced
Instructions
1
Preheat oven to 160°C. Heat oil in a large flameproof casserole dish over medium-high heat. Cook lamb, in batches, for 3-4 minutes or until browned. Transfer to a heatproof bowl.
2
Cook leek, celery and carrot in same pan, stirring, for 6 minutes or until softened. Add garlic, lemon rind and rosemary and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil. Return lamb to pan. Bake in oven, covered, for 1 hour 15 minutes or until lamb is almost tender. Add beans and capsicum and bake, covered, for 30 minutes or until lamb is tender. Season with salt and pepper, sprinkle with extra rosemary and serve.
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