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Lamb Roast with White Beans and Parsley Sauce
Serves 4-6
1.4kg – 1.5kg lamb roast, easy carve
1-2 cloves garlic, cut into slivers
2 sprigs fresh rosemary, cut into pieces
2 tablespoons olive oil
20g butter
1 large onion, sliced
1 x 400g can butter beans, rinsed, drained
¼ cup chopped fresh parsley
½ cup chicken stock
salt and pepper
1. Make small incisions all over lamb with
a very sharp knife, then stuff each with a
sliver of garlic and a sprig of rosemary.
2. Heat oil in a large frying pan, cook lamb
until browned all over. Remove from pan
and transfer to slow cooker.
3. In the same pan, add butter and cook
onion 1-2 minutes or until softened, place
in slow cooker with remaining ingredients.
Season with salt and pepper.
4. Cover and cook on HIGH 3-4 hours, or
LOW 6-8 hours.
5. Remove meat from slow cooker, and rest
for 10 minutes before carving. Serve slices
of lamb with beans and parsley sauce.
Lamb Tagine
Serves 6-8
2 tablespoons olive oil
6-8 (depending on size) lamb shanks, fat
trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1 ½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
600g kumara (sweet potato), peeled, diced
1 x 400g tin chopped peeled tomatoes
½ cup chicken stock
1 x 400g can chickpeas, rinsed, drained
1 cinnamon stick
3 cardamom pods, cracked
Salt and pepper to taste
1 cup fresh coriander, roughly chopped
Cous cous, to serve
1. Heat oil in a large frying pan over medium
high heat, cook lamb shanks in batches for
3-5 minutes or until evenly brown all over.
Transfer to a plate.
2. Reduce heat, and add onion and garlic
to frying pan and cook for 2-3 minutes or
until onion has softened. Add spice mix
and cook until fragrant. Stir through tomato
paste.
3. Place kumara into the base of slow cooker
and top with lamb and onion mixture and
remaining ingredients, except coriander.
Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
4. Season with salt and pepper and stir
through chopped coriander, serve with
cous cous.
Recipes continued
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