One Pot Easter Lamb Stew

Charmaine Lu -
  • 1.5kg boneless lamb breasts
  • 6 chopped garlic cloves
  • Small bunch of rosemary, needles chopped, stalks reserved
  • 1 lemon, zest only
  • 1 tbsp oil
  • 3 chopped carrots
  • 1 chopped onion
  • 400ml lamb or chicken stock
  • 2 x 400g tins of white beans, drained
  • Mint sauce, to serve
  • Season the lamb liberally and scatter the flesh side of the breasts with garlic, chopped rosemary and lemon. Roll tightly and secure with string. Preheat the oven to 170C, and heat the oil in a large casserole. Brown the lamb all over in the casserole for 15 mins, then remove to a plate. Chuck in the carrots, rosemary stalks and onions, cook for 10 mins then pour in the wine and simmer. Nestle in the rolled lamb, cover with the lid and cook for 3 hours.
  • Once very tender, remove the lamb to a board to rest. Strain the veggies over a jug, reserving the juices. Return the vegetables to the casserole, skim the fat off the juices and pour the liquid all over the vegetables along with the beans. Gently heat for 20 mins while the lamb is resting. Once ready to serve, carve the lamb into thick slices and serve with the beans and vegetables, alongside your favourite mint sauce.
3 hrs 30 mins
6 serving