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Method
Step 1
Preheat oven to 160°C. Heat 1 tbs of oil in a large flameproof casserole dish over medium-high heat. Cook the lamb, in 4 batches, for 5 mins or until the lamb is browned. Use a slotted spoon to transfer the lamb to a plate. Heat 1 tbs oil in the pan over medium heat. Add the carrot and leek and cook, stirring occasionally, for 2 mins. Stir in three-quarters of the garlic. Return the lamb to the pan with the stock and season. Bring to the boil. Cover. Transfer to the oven. Bake for 45 mins. Uncover and add the beans to the pan. Bake, uncovered, for 30 mins or until the lamb is very tender.
Step 2
Meanwhile, place the chopped mint, pine nuts, parmesan and the remaining garlic in a food processor. Process until coarsely chopped. Add the remaining oil and 2 tbs water and process until well combined. Season.
Step 3
Transfer half the pesto to an airtight container. Transfer half the lamb mixture to an airtight container. Set aside to cool before placing in the freezer. Serve the remaining lamb mixture with the remaining pesto.
Freeze me
Freeze the cooled mixture for up to 3 months. Thaw overnight in the fridge or until completely thawed. Reheat in a saucepan over medium heat, partially covered and stirring occasionally, for 10-15 mins or until heated through. Freeze the mint pesto separately for up to 3 months. Thaw the pesto overnight in the fridge or until completely thawed. Serve with the casserole.
Waste wise
Chop up leftover herbs and use them to make flavoured butter.
1.1kg Coles Australian Lamb Shoulder Boneless Roast, trimmed, chopped
8 carrots, coarsely chopped
4 leeks, trimmed, thickly sliced
10 garlic cloves, crushed
4 cups (1L) salt-reduced chicken stock
3 x 400g cans cannellini beans, rinsed, drained
2 cups chopped mint
1/2 cup (80g) pine nuts, toasted
1/4 cup (40g) finely grated parmesan
Description
Dinner is sorted with this tasty lamb and bean casserole. Freeze half for another day - you’ll thank yourself later!
Method
Step 1
Preheat oven to 160°C. Heat 1 tbs of oil in a large flameproof casserole dish over medium-high heat. Cook the lamb, in 4 batches, for 5 mins or until the lamb is browned. Use a slotted spoon to transfer the lamb to a plate. Heat 1 tbs oil in the pan over medium heat. Add the carrot and leek and cook, stirring occasionally, for 2 mins. Stir in three-quarters of the garlic. Return the lamb to the pan with the stock and season. Bring to the boil. Cover. Transfer to the oven. Bake for 45 mins. Uncover and add the beans to the pan. Bake, uncovered, for 30 mins or until the lamb is very tender.
Step 2
Meanwhile, place the chopped mint, pine nuts, parmesan and the remaining garlic in a food processor. Process until coarsely chopped. Add the remaining oil and 2 tbs water and process until well combined. Season.
Step 3
Transfer half the pesto to an airtight container. Transfer half the lamb mixture to an airtight container. Set aside to cool before placing in the freezer. Serve the remaining lamb mixture with the remaining pesto.
Freeze me
Freeze the cooled mixture for up to 3 months. Thaw overnight in the fridge or until completely thawed. Reheat in a saucepan over medium heat, partially covered and stirring occasionally, for 10-15 mins or until heated through. Freeze the mint pesto separately for up to 3 months. Thaw the pesto overnight in the fridge or until completely thawed. Serve with the casserole.
Waste wise
Chop up leftover herbs and use them to make flavoured butter.
