Slow-cooked lamb and lentils with olives
Lean lamb leg steak
480 g, (Buy 4x150g steaks) fat trimmed
4 stick(s), chopped
1 large, cut into 1cm pieces
½ cup(s), (100g) French-style (green) variety
Canned diced tomatoes
400 g, (1x400g can)
Green olives, drained
¼ cup(s), (40g) Sicilian variety, halved (see tip)
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 1-2 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Add celery, fennel, lentils, tomatoes, olives and 1¼ cups (310ml) water. Cook, covered, on high for 4 hours (or low for 8 hours) or until lamb is very tender. Serve.