This recipe is a great way to re-use leftover roast lamb.
Ingredients
- 2 teaspoons olive oil
- 1 small brown onion, chopped
- 1 large carrot, peeled, chopped
- 2 celery stalks, chopped
- 1 small turnip, chopped
- 1 3/4 cups shredded Slow-roasted lamb
- 1 litre Massel chicken style liquid stock
- 400g can diced tomatoes
- Crusty bread, to serve
Method
- Step 1Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery and turnip. Cook, stirring, for 5 minutes or until softened.
- Step 2Add lamb, stock, tomatoes and 2 cups cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until vegetables are tender. Season with pepper. Serve with bread.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
934 kj
Energy
12g
Fat Total
4g
Saturated Fat
3g
Fibre
21g
Protein
51mg
Cholesterol
1158.95mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Jeremy Simons & Andrew Young
- Publication: Super Food Ideas
0