Made with hearty beans, this Slow-roasted lamb recipe is a warming classic. Give this tasty dish a go this weekend, it's the perfect Sunday arvo roast.
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 160°C. Place the lamb in a large deep roasting pan. Arrange the onion, carrot, celery, garlic, beans, tomato and oregano around the lamb. Add the stock and vinegar. Tightly cover with foil. Roast for 21/2 hours or until lamb is very tender.
Step 2
Increase heat to 200°C. Uncover and roast for a further 30 mins or until lamb is golden brown and cooked through. Set aside for 10 mins to rest.
Step 3
Sprinkle with the extra oregano and serve with the bread.
Preheat oven to 160°C. Place the lamb in a large deep roasting pan. Arrange the onion, carrot, celery, garlic, beans, tomato and oregano around the lamb. Add the stock and vinegar. Tightly cover with foil. Roast for 21/2 hours or until lamb is very tender.
Step 2
Increase heat to 200°C. Uncover and roast for a further 30 mins or until lamb is golden brown and cooked through. Set aside for 10 mins to rest.
Step 3
Sprinkle with the extra oregano and serve with the bread.
