One-pot lamb with winter roots and Israeli couscous
Slow cooked lamb shoulder
4
Serves
20 mins
Prep Time
2 hrs
Cook Time
Recipe author
Kathy Paterson
The beauty about this recipe is that it can be created in one-pot. Which means you get a dish jam-packed with winter goodness and there are less dishes to clear away at the end of it all!
The beauty about this recipe is that it can be created in one-pot. Which means you get a dish jam-packed with winter goodness and there are less dishes to clear away at the end of it all!
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Ingredients
Lamb
500g Quality Mark lamb shoulder
i
diced
3 Tbsp seasoned flour
i
1 leek
white part only, finely sliced
2 garlic cloves
coarsely chopped
1 large carrots
peeled and diced
1 large parsnip
peeled and diced
½ a swede
i
peeled and diced
1/2 cup dry white wine
2 cups beef stock
i
To serve
1 cup Israeli couscous
i
cooked
steamed seasonal greens
i
Method
To Make Lamb
To Serve
1
Preheat the oven to 170°C.
2
Roll diced lamb in the seasoned flour. Heat a large frying pan over a medium-high heat.
3
Add a dash of oil and when hot, brown lamb on both sides, in batches, transferring to a casserole dish as you go.
4
Reduce the heat to low and add the leek and garlic.
5
Cook gently until the leek begins to soften, then add the carrot, parsnip and swede.
6
Mix in any remaining seasoned flour.
7
Pour in the wine and allow to bubble up.
8
Add the stock and mix well, then pour over the lamb.
9
The liquid should just cover the lamb and vegetables.
10
If not, add more stock.
11
Place baking paper, cut to fit, on top of the liquid to protect the meat and reduce evaporation.
12
Cover with the lid, then place in the oven and cook for 2 hours until the lamb is very tender.
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Nutrition Information per Serving (623g)
This nutrition analysis is based on 4 serves.
Energy
2016kJ (482 kcal)
Protein
35.5g
Total Fat
18.9g
Saturated Fat
5.2g
Carbs
30.6g
Dietary Fibre
10.5g
Sodium
565mg
Iron
4.2mg
Zinc
5.8mg
Vitamin B12
1.7µg
