Slowly cooked Mediterranean Lamb Recipe

This is a healthy recipe for 4 servings. It’s one of many people’s favorite dish prepared from tender leg of lamb.

 

Ingredients

• 1 tea spoon of extra virgin olive oil
• 1 kg of roasted boneless lamb leg with excess fat trimmed

• 1 large size red onion which is finely chopped
• 4 celery sticks that are finely chopped
• 6 pieces of garlic cloves
• 1 lemon (rind finely chopped)
• 1 can of 400g, cherry tomatoes

  

 

• About 125ml of Massel Salt Reduced Chicken style liquid stock
• About 50g of pitted Sicilian Green Olives
• 1 can of 400g, chickpeas, rinsed and drained
• 500g of steamed green beans
• 120g of baby rocket

 

Method

1. Heat the oil in a large frying pan over high heat
2. Brown the lamb meat for about 2 minutes each side then transfer to a slow cooker
3. Put onion, celery, garlic and lemon rind into the pan then reduce heat to medium.
4. Cook while stirring for about 4 minutes or until it softens
5. Add tomatoes, stock and olives
6. Bring to boil then transfer the whole mixture to the slow cooker
7. Cook while covered for 3 hours
8. Add the chickpeas, cover and then cook for another 1 hour or until the lamb is very tender and falls apart easily
9. Transfer the lamb and chick pea mixture to a serving plate
10. Serve with beans and rocket