Dinner is sorted with this tasty lamb and bean casserole. Freeze half for another day - you’ll thank yourself later!
Serves88
Cook time1 hr 40 mins1 hour 40 minutes
Prep time10 mins10 minutes, + Cooling time
+ Cooling time
Ingredients
1/2 cup (125ml) olive oil
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
