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Photo of Lamb with mustard crust and tomato bean stew by WW

Lamb with mustard crust and tomato bean stew

Total Time
50 min
25 min
25 min
A great hearty meal, the mustard crusted lamb perfectly compliments the fresh tomato stew.


Fresh rosemary

1 tbs, finely chopped

Dried breadcrumbs

35 g, white, fresh

Lamb leg steak, raw

432 g, (buy 2 x 270g rumps, fat trimmed)

Dijon mustard

1 tbs

Olive oil

2 tsp

Red onion

1 small, finely chopped


1 stick(s), stalk, finely chopped


1 small, peeled, finely chopped

Tomato pasta sauce

400 g, eggplant

Fresh bay leaf

2 whole

Cherry tomatoes

200 g

Canned cannellini beans, rinsed, drained

1 400g can, (400g)

Baby spinach

4 cup(s), (120g)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. Serve sliced lamb with tomato bean stew.