Lamb and bean braise
2
Points®
Total time: 3 hr • Prep: 15 min • Cook: 2 hr 45 min • Serves: 6 • Difficulty: Easy
Slow cooked lamb and beans is simply superb for a Sunday dinner. The crunchy salad balances the whole meal.
Ingredients
Olive oil
1 tbs
Lamb leg roast, raw
640 g, (Buy 800g), fat trimmed, cut into 4cm pieces
Leek
1 whole, sliced
Garlic
4 clove(s), halved
Ground paprika
1 tbs, (smoked)
Chicken stock
1 cup(s), (250ml)
Canned cannellini beans, rinsed, drained
1 400g can, (buy 1x400g can)
Tomato(es)
500 g, (baby roma)
Baby spinach
240 g
Zucchini
1 large, grated
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Combine spinach and zucchini in a large bowl. Serve lamb with yoghurt, roasted tomatoes and spinach salad.
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