Slow-cooked lamb with gremolata
- oil spray
- 800g boned lamb shoulder, fat-trimmed, cut in 3cm pieces
- 1 leek, white part cleaned, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 ½ cups liquid no-added-salt beef stock
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh rosemary
- 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 2 courgetteszucchini, summer squashX, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons lemon zest
- 2 cloves garlic, finely chopped
- 3 cups orange kumarasweet-potatoX mash (no milk), to serve
1 Spray a large saucepan with oil and place over a high heat. Cook lamb in batches for 2-3 minutes until browned. Transfer to a plate.
2 Return pan to a medium heat and spray with a little more oil. Add leek, carrot and celery. Cook, stirring, for 5 minutes or until softened. Add stock, 2 cups water, tomato paste and rosemary. Bring to the boil. Reduce heat and simmer, covered, for 3 hours or until lamb is tender. You can cook it for 4-5 hours if you like. Use a shallow spoon to skim off any visible fat.
3 Add chickpeas and courgettes. Cook for 15 minutes or until courgettes are tender and chickpeas are heated through.
4 Combine parsley, lemon zest and garlic in a small bowl. Sprinkle over casserole. Serve with mashed kumara.
Nutrition Info (per serve)
Total fat 12g
Saturated fat 5g
Dietary fibre 7g
- Make it gluten free: Check beef stock and tomato paste are gluten free.
- Slow-cooker variation: This recipe can also be cooked for 6–10 hours in a slow cooker on low.
This dish freezes well for up to 1 month.
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