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Lamb & Cannelini Bean Hotpot
A tasty one-pot lamb and haricot bean dinner with a rich tomato sauce.
- 450 g lamb leg steaks 4
- 2 onions chopped
- 3 tbsp olive oil
- 2 garlic cloves chopped
- 200 g mushrooms optional
- 800 g canned haricot beans 2 x 400g cans drained (or use cannellini or flageolet beans )
- 400 g tinned tomatoes
- 150 ml vegetable stock
- 1 tsp dried oregano
Preheat the oven to 200C. .
Heat the oil in a frying pan to medium-high heat. Brown the lamb steaks, then set aside.
Reduce the heat and fry the onions in the oil for about 5 minutes, until they are transparent.
Add the garlic, mushrooms, beans and half the oregano, and stir briefly. Add the stock and tomatoes, season, then bring to the boil.
Tip and bean mixture into a large ovenproof dish. Lay the chops on top of a single layer.
Sprinkle with the remaining oregano, drizzle with the remaining oil and seaon.
Cover and cook in the oven for 30 minutes until the chops are tender and nicely browned.
Calories: 990kcalCarbohydrates: 136gProtein: 74gFat: 19gSaturated Fat: 4gCholesterol: 74mgSodium: 396mgPotassium: 4433mgFiber: 34gSugar: 12gVitamin A: 295IUVitamin C: 15mgCalcium: 551mgIron: 25mg