Lamb with mustard crust and tomato bean stew
1 tbs, finely chopped
35 g, white, fresh
lean lamb leg steak
432 g, (buy 2 x 270g rumps, fat trimmed)
1 small, finely chopped
1 individual, stalk, finely chopped
1 small, peeled, finely chopped
tomato pasta sauce
400 g, eggplant
fresh bay leaf
canned cannellini beans, rinsed, drained
1 can(s), (400g)
baby spinach leaves
4 cup(s), (120g)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Combine rosemary and breadcrumbs in a bowl. Brush 1 side of lamb with mustard. Press crumbs onto mustard. Place lamb on prepared tray and bake for 25–30 minutes for medium or until cooked to your liking. Cover lamb with foil and rest for 10 minutes before slicing thickly.
- Meanwhile, heat oil in a deep non-stick frying pan over medium heat. Cook onion, celery and carrot, stirring, for 5–7 minutes or until softened. Add 1 cup (250ml) cold water, pasta sauce, bay leaves and tomatoes and bring to the boil. Reduce heat to low and simmer for 10–15 minutes or until sauce is thickened and vegetables are tender. Add beans and spinach. Cook, stirring, for 2–3 minutes or until spinach is wilted.
- Serve sliced lamb with tomato bean stew.