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Lamb & Cannelini Bean Hotpot
A tasty one-pot lamb and haricot bean dinner with a rich tomato sauce.
Ingredients
- 450 grams lamb leg steaks 4
- 2 onions chopped
- 3 tablespoon olive oil
- 2 garlic cloves chopped
- 200 grams mushrooms optional
- 800 grams canned haricot beans 2 x 400g cans drained (or use cannellini or flageolet beans )
- 400 grams tinned tomatoes
- 150 millilitres vegetable stock
- 1 teaspoon dried oregano
Instructions
- 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.
Nutrition
Calories: 990kcalCarbohydrates: 136gProtein: 74gFat: 19gSaturated Fat: 4gCholesterol: 74mgSodium: 396mgPotassium: 4433mgFiber: 34gSugar: 12gVitamin A: 295IUVitamin C: 15mgCalcium: 551mgIron: 25mg