Recipes continued
Lamb Roast with White Beans and Parsley Sauce
Serves
1.4kg – 1.5kg lamb roast, easy carve
2 sprigs fresh rosemary, cut into pieces
2 tablespoons olive oil
20g butter
1 large onion, sliced
1 x 400g can butter beans, rinsed, drained
¼cup chopped fresh parsley ½ cup chicken stock
salt and pepper
1.Make small incisions all over lamb with a very sharp knife, then stuff each with a sliver of garlic and a sprig of rosemary.
2.Heat oil in a large frying pan, cook lamb until browned all over. Remove from pan and transfer to slow cooker.
3.In the same pan, add butter and cook onion
4.Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours.
5.Remove meat from slow cooker, and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce.
Lamb Tagine
Serves
2 tablespoons olive oil
1 large onion, sliced thinly
2 cloves garlic, crushed
1 ½ tablespoons Moroccan dried spice mix
1 tablespoon tomato paste
600g kumara (sweet potato), peeled, diced
1 x 400g tin chopped peeled tomatoes ½ cup chicken stock
1 x 400g can chickpeas, rinsed, drained
1 cinnamon stick
3 cardamom pods, cracked Salt and pepper to taste
1 cup fresh coriander, roughly chopped Cous cous, to serve
1.Heat oil in a large frying pan over medium high heat, cook lamb shanks in batches for
2.Reduce heat, and add onion and garlic to frying pan and cook for
3.Place kumara into the base of slow cooker and top with lamb and onion mixture and remaining ingredients, except coriander.
Cover and cook on HIGH
4.Season with salt and pepper and stir through chopped coriander, serve with cous cous.
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