Lamb cacciatore

Using a lean cut of lamb and adding lots of veg makes for a tasty, high protein and fibre version of the traditional chicken cacciatore recipe. Once you try this recipe, we are sure that it will become a family favourite.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

2 tablespoons oil
400g lamb medallions (we used Silver Fern Farms lamb medallions)
1 onion, thinly sliced
750g orange kumarasweet-potatoX, scrubbed, cut into chunks
4-5 sprigs rosemary
2 x 400g cans no-added-salt chopped tomatoes
6-8 black olives, stonepitXd
1 tablespoon smoked paprika
4 cups chopped spinach
4 x 40g slices rye or other dark bread, to serve
fresh herbs, to serve

Instructions

Stay Awake

In a deep frying pan, heat half the oil over medium-high. Add lamb and cook for 5 minutes until browned on all sides. Remove from dish and set aside.
In the same pan, add remaining oil and onion and cook until softened. Add kumara and stir to combine.
Add remaining ingredients with 1½ cups water. Bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes. Return lamb to dish for final 5 minutes of cooking. Add spinach for final 2 minutes. Adjust seasoning. Serve with rustic bread and fresh herbs.
If you have some leftover red wine, you can replace some of the tomatoes with this.

Variations

Make it gluten free: Use gluten-free bread and check paprika is gluten free.

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 32 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 55 g

Sugar 27 g

Dietary fibre 11 g

Sodium 340 mg

Calcium 190 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: May 2018

One comment on Lamb cacciatore

Ann Glamuzina November 26, 2021 at 12:21 pm #

This is really tasty – and using the lamb medallions meant that it wasn’t fatty like a leg or shank can be. Would make again

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