Tuscan lamb and marjoram casserole
2
Points®
Total time: 2 hr 10 min • Prep: 30 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
Marjoram is related to oregano but has a more subtle flavour and aroma. It’s popular in Mediterranean cooking; use the leaves but not the stalks.
Ingredients
Olive oil
1 tbs
Lamb leg steak, raw
700 g, (buy 900g), fat trimmed, cut into 3cm pieces
Brown onion
1 medium, coarsely chopped
Carrot(s)
2 medium, chopped
Celery
2 stick(s), thinly sliced
Garlic
2 clove(s), crushed
Plain flour
1 tbs
Canned diced tomatoes
400 g
Chicken stock
¾ cup(s), (185ml)
Marjoram
6 tbs
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
Broccolini
2 bunch(es)
Instructions
1
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.
2
Cook onion, carrot, celery and garlic in same dish, stirring, for 10 minutes or until softened. Add flour and cook, stirring, to coat vegetables.
3
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.
4
Meanwhile, boil, steam or microwave broccolini until just tender. Drain. Sprinkle casserole with remaining marjoram and serve with broccolini.
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