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Photo of Braised lamb with borlotti beans by WW

Braised lamb with borlotti beans

8
Points® value
Total Time
2 hr 20 min
Prep
20 min
Cook
2 hr
Serves
4
Difficulty
Easy
Freeze leftover portions of this hearty casserole

Ingredients

Olive Oil

2 teaspoon(s)

Lamb Leg Steak, Lean, Boneless, raw

450 g, fat trimmed, cut into 2cm pieces

Leek

1 medium, trimmed, thinly sliced

Celery, Raw

2 stick(s), chopped

Carrots, raw

2 medium, chopped

Garlic

2 clove(s), crushed

Lemon

2 teaspoon(s), zest

Rosemary, Fresh

2 teaspoon(s), chopped, plus extra to serve

Tinned Tomatoes

1 can(s), large, cherry

Chicken stock cube(s)

1 cube(s), to make 250ml stock

Borlotti beans, cooked

1 can(s), large, drained, drained, rinsed

Roasted red peppers in brine, drained

150 g, drained weight

Courgette

1 medium, sliced, steamed, to serve

Instructions

  1. Heat the oil in a large flameproof casserole over a medium-high heat. Brown the lamb, in batches, for 3-4 minutes. Transfer to a bowl.
  2. Preheat the oven to 160°C, fan 140°C, gas mark 3. Cook the leek, celery and carrots in the casserole for 6 minutes. Add the garlic, zest and rosemary, and cook for 1 minute. Stir in the tomatoes and stock and bring to a boil. Return the lamb to the casserole, then cover and bake in the oven for 1 hour 15 minutes.
  3. Stir in the beans and peppers and bake for a further 30 minutes until the lamb is tender. Season to taste and serve with the courgette and extra rosemary.

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