Tuscan lamb and marjoram casserole
Lean lamb leg steak
700 g, (buy 900g), fat trimmed, cut into 3cm pieces
1 medium, coarsely chopped
2 medium, chopped
2 individual, thinly sliced
2 clove(s), crushed
Canned diced tomatoes
¾ cup(s), (185ml)
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
- Preheat oven to 200°C or 180°C fan-forced. Heat oil in a medium flameproof casserole dish over medium heat. Cook lamb, turning, in batches, for 5 minutes or until browned. Transfer to a heatproof bowl.
- Cook onion, carrot, celery and garlic in same dish, stirring, for 10 minutes or until softened. Add flour and cook, stirring, to coat vegetables.
- Add tomatoes, stock and half the marjoram and bring to the boil. Return lamb to dish. Bake, covered, for 1 hour or until lamb is tender. Add chickpeas and bake, covered, for 15 minutes or until chickpeas are heated through.
- Meanwhile, boil, steam or microwave broccolini until just tender. Drain. Sprinkle casserole with remaining marjoram and serve with broccolini.