Slow-Cooked Lamb With Red Wine & Rosemary

4
Servings
15m
Prep Time
160m
Cook Time
2h 55m
Ready In


"A page from an old Women's Day magazine."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (570 g)
  • Calories 656.3
  • Total Fat - 32.8 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 82.5 mg
  • Sodium - 4090.7 mg
  • Total Carbohydrate - 48.6 g
  • Dietary Fiber - 19.6 g
  • Sugars - 8.2 g
  • Protein - 39.1 g
  • Calcium - 128.9 mg
  • Iron - 8.1 mg
  • Vitamin C - 32.7 mg
  • Thiamin - 0.8 mg

Step 1

Preheat oven to 160C.

Step 2

In a large heavy-based flameproof casserole dish, heat half the oil on medium and cook lamb, in batches, for 4 minutes until browned and transfer to a plate.

Step 3

Heat remaining oil in same dish and cook leek, celery, carrot and garlic, stirring for 8 minutes until golden and softened and then add tomato paste and cook, stirring, 1 minute and then adding wine, and bringing to the boil.

Step 4

Return lamb to dish with stock, rosemary and water and cover dish with lid and transfer to oven and cook for 1 1/2 hours.

Step 5

Rinse lentils, drian and stir lentils into lamb mixture and cover and cook for 55 minutes until lentils and lamb are tender.

Step 6

Meanwhile, boil, steam or microwave peas until tender, then drain.

Step 7

Sprinkle lamb mixture with extra rosemary and the parsley and serve with peas.

Tips & Variations


No special items needed.

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