Lamb and bean braise
lean lamb leg roast
640 g, (Buy 800g), fat trimmed, cut into 4cm pieces
1 whole, sliced
4 clove(s), halved
1 tbs, (smoked)
1 cup(s), (250ml)
canned cannellini beans, rinsed, drained
1 can(s), (buy 1x400g can)
500 g, (baby roma)
baby spinach leaves
1 large, grated
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
1 x 3 second spray(s)
- Preheat oven to 160°C or 140°C fan-forced. Heat a large flameproof casserole dish over high heat. Add oil and cook lamb, turning, in batches, for 5 minutes or until golden. Transfer to a plate. Add leek, garlic and 2 tablespoons of water to same dish. Reduce heat to low and cook, stirring, for 5 minutes or until softened. Stir in paprika and stock.
- Return lamb to dish and bring to the boil. Cover and bake for 2–2½ hours or until lamb is tender. Add cannellini beans for last hour of cooking.
- Meanwhile, place tomatoes on a baking tray. Lightly spray with oil and season with salt and freshly ground black pepper. Bake for the last 45 minutes of cooking lamb or until softened.
- Combine spinach and zucchini in a large bowl. Serve lamb with yoghurt, roasted tomatoes and spinach salad.