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

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

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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Braised lamb with borlotti beans, rosemary, leek and roasted capsicum & see the Points

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Cooking tools:

  • Dutch oven
  • Oven
  • Stove
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Measuring cup
  • Can opener
  • Colander
  • Grater
  • Wooden spoon
  • Tongs

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

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