This rich and wholesome lamb casserole is quick and easy to make and ready in 20 minutes!
Ingredients
- 1 tablespoon olive oil
- 4 lamb leg chops
- 1 small bunch spring onions, trimmed
- 200g small button mushrooms
- 400g can chopped tomatoes
- 1/4 cup dry red wine
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1/3 cup pitted black olives
- Soft polenta, to serve (see note)
Method
- Step 1Heat oil in a saucepan over medium-high heat. Cook lamb, in 2 batches, for 2 minutes each side or until browned. Remove from pan. Add onions and mushrooms to pan. Cook, stirring, for 2 minutes or until lightly browned.
- Step 2Return lamb to pan. Add tomato, wine and tomato paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Remove lid. Simmer, uncovered, for 5 minutes or until sauce has thickened slightly. Stir through parsley and olives. Serve with soft polenta.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1888 kj
Energy
35g
Fat Total
9g
Saturated Fat
3g
Fibre
27g
Protein
84mg
Cholesterol
323.83mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
To make soft polenta, place 1 litre chicken stock in a saucepan over high heat. Cover. Bring to the boil. Slowly add 1 1/2 cups instant polenta. Reduce heat to low. Cook, stirring, for 5 minutes or until liquid is absorbed. Stir in 2 tablespoons pure cream. Serve.
- Author: Emma Braz
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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