Braised lamb with borlotti beans, rosemary, leek and roasted capsicum | Recipes | WW Australia

Ingredients

• 2 tsp Olive oil
• 450 g Lamb leg steak, raw, cut into 2cm pieces
• 1 whole Leek, thinly sliced
• 2 stick(s) Celery, chopped
• 2 medium Carrot(s), chopped
• 2 clove(s) Garlic, crushed
• 2 tsp Fresh lemon rind, finely grated
• 2 tsp Fresh rosemary, chopped, plus extra to serve
• 400 g Whole tomato canned in tomato juice, cherry variety
• 1 cup(s) Salt reduced chicken stock, (250ml)
• 1 400g can Canned borlotti beans, rinsed, drained, (1 x 400g can)
• 150 g Roasted capsicum, not in oil, sliced