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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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Not sure where I picked this up but I made it the other night and it was a hit with my fussy 21 month old so posting it here for safekeeping. Ingredients:
1 tablespoon olive oil |
8 lamb, forequarter chops trimmed of fat |
2 brown onions, chopped |
400 g cannellini beans, drained (i used 4 bean mix) |
8 garlic cloves, peeled |
3 sprigs rosemary |
2 tablespoons tomato paste |
3/4 cup white wine |
400 g peeled tomatoes |
Directions:
1. Preheat oven to 150.C.
2. Heat oil in a large, non-stick frying pan over high heat.
3. Cook chops in batches, for 2-3 mins each side until just browned.
4. Transfer to a large oven-proof casserole dish and add onions, beans, garlic & rosemary to lamb.
5. Mix tomato paste, wine & tomatoes and pour over lamb, season to taste.
6. Cover gently with foil and bake for approx 2 1/2 hours or until lamb is tender.
7. Remove foil and bake for a further 30 mins or until sauce has reduced slightly.
8. Serve with mashed potato and steamed vegetables.
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