Slow-cooked lamb with gremolata

Serves: 6
Time to make: 3 hrs 50 mins
( Hands-on time: 20 mins )

Total cost: $ 25.20 / $ 4.20 per serve

(at time of publication)

Ingredients

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

Instructions

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)

Kilojoules 1510kJ

Calories 361cal

Protein 36g

Total fat 12g

Saturated fat 5g

Carbohydrates 25g

Sugars 10g

Dietary fibre 7g

Sodium 290mg

Calcium 110mg

Iron 4mg

Variations

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.