July 22, 2018
Comfort Food, Dinner, Main Dish,
Lamb/Mutton, Alcohol, Vegetables, Carrot, Australian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Potluck, Winter, Oven Bake, Stove Top, Diabetic, Wine more
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"A page from an old Women's Day magazine."
Preheat oven to 160C.
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.
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.
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.
Rinse lentils, drian and stir lentils into lamb mixture and cover and cook for 55 minutes until lentils and lamb are tender.
Meanwhile, boil, steam or microwave peas until tender, then drain.
Sprinkle lamb mixture with extra rosemary and the parsley and serve with peas.
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