Recipe

Braised lamb with beans and parsley

Mar 29, 2014 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Braised lamb with beans and parsley
  • 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

Braised lamb with beans and parsley
  • 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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