Braised lamb with borlotti beans
2 hr 20 min
Freeze leftover portions of this hearty casserole
Lamb Leg Steak, Lean, Boneless, raw
450 g, fat trimmed, cut into 2cm pieces
1 medium, trimmed, thinly sliced
2 stick(s), chopped
2 medium, chopped
2 clove(s), crushed
2 teaspoon(s), zest
2 teaspoon(s), chopped, plus extra to serve
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
- 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.
- 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.
- 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.