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Photo of Lamb and bean braise by WW

Lamb and bean braise

Total Time
3 hr
15 min
2 hr 45 min
Slow cooked lamb and beans is simply superb for a Sunday dinner. The crunchy salad balances the whole meal.


Olive oil

1 tbs

Lamb leg roast, raw

640 g, (Buy 800g), fat trimmed, cut into 4cm pieces


1 whole, sliced


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)


500 g, (baby roma)

Baby spinach

240 g


1 large, grated

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Wholegrain bread rolls, 50g roll per serve. TIP: You can also cook this lamb in a slow cooker for 6–7 hours on low, following appliance instructions.