Photo of Braised lamb with borlotti beans by WW

Braised lamb with borlotti beans

8 - 9
PersonalPoints™ per serving
Total Time
2 hr 20 min
20 min
2 hr
Freeze leftover portions of this hearty casserole


Olive Oil

2 teaspoons

Lamb Leg Steak, Lean, Boneless, raw

450 g, fat trimmed, cut into 2cm pieces


1 medium, trimmed, thinly sliced

Celery, Raw

2 stick(s), chopped

Carrots, raw

2 medium, chopped


2 clove(s), crushed


2 teaspoons, zest

Rosemary, Fresh

2 teaspoons, 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


1 medium, sliced, steamed, to serve


  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.