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Photo of Braised lamb with borlotti beans, rosemary, leek and roasted capsicum by WW

Braised lamb with borlotti beans, rosemary, leek and roasted capsicum

Total Time
2 hr 20 min
20 min
2 hr
Tender slow cook lamb flavoured with lemon zest, fresh rosemary, cherry tomatoes and borlotti beans.


Olive oil

2 tsp

Lamb leg steak, raw

450 g, cut into 2cm pieces


1 whole, thinly sliced


2 stick(s), chopped


2 medium, chopped


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


  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.


SERVING SUGGESTION: Steamed green beans and sliced zucchini. TIPS: You can substitute the canned borlotti beans with 1½ cups (255g) cooked borlotti beans. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat braised lamb in the microwave or in a saucepan on the stovetop, adding a little extra water if sauce is too thick.