Ingredients
- 1 tablespoon olive oil
- 8 lamb forequarter chops, trimmed
- 2 brown onions, roughly chopped
- 400g can canellini beans, drained, rinsed
- 8 garlic cloves, peeled
- 3 sprigs rosemary
- 2 tablespoons tomato paste
- 3/4 cup white wine
- 400g can peeled tomatoes
- Mashed potato, to serve
- Steamed vegetables, to serve
Method
- Step 1Preheat oven to 150°C. Heat oil in a large, non-stick frying pan over high heat. Cook chops, in batches, for 2 to 3 minutes each side or until just browned. Transfer to a large, ovenproof, casserole dish. Add onion, beans, garlic and rosemary to lamb.
- Step 2Mix tomato paste, wine and tomatoes in a bowl. Pour over lamb. Season with pepper.
- Step 3Cover tightly with foil. Bake for 2 1/2 hours or until lamb is tender. Remove foil and bake for a further 30 minutes or until sauce has reduced slightly. Serve with mashed potato and steamed vegetables.
- Low carb
- Low sugar
- Lower gi
Nutrition
3581 kj
Energy
61g
Fat Total
17g
Saturated Fat
8g
Fibre
55g
Protein
167mg
Cholesterol
413.29mg
Sodium
9g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
- Author: Tom Connell
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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