Slow-Cooked Lamb With Red Wine & Rosemary
Recipe: #30011
July 22, 2018
Categories: Lamb/Mutton, Carrot Australian, Potluck, Oven Bake, Diabetic, Wine, more
"A page from an old Women's Day magazine."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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