Name: Braised lamb with beans and parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 30 gram butter; 2 cup chopped parsley; 1 bunch green onions (shallots), chopped; 500 gram lean boned lamb, trimmed, cut into 2.5cm cubes; 1 lemon, juice, plus diced lemon, to serve (optional); 1 lemon, cut into 6 wedges; 2 400g cans cannellini beans, drained; cooked green beans, to serve

Braised lamb with beans and parsley

Serves 4

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

Ingredients

30 gram butter

2 cup chopped parsley

1 bunch green onions (shallots), chopped

500 gram lean boned lamb, trimmed, cut into 2.5cm cubes

1 lemon, juice, plus diced lemon, to serve (optional)

1 lemon, cut into 6 wedges

2 400g cans cannellini beans, drained

cooked green beans, to serve

Method

1.Melt half of butter in a heavy-based flameproof casserole dish or saucepan on medium heat; fry parsley and green onion 2 minutes, until bright green.

2.Heat remaining butter in another frying pan on high; cook lamb, in batches, to brown. Season to taste; add to parsley mixture. Add lemon juice, lemon wedges, cannellini beans and enough water to cover.

3.Cover; simmer on low 15 minutes, until meat is tender. Serve with green beans and a little diced lemon if desired.

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Ingredients

Method

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