Nutritional information: (average serve)
· Calories: 397
· Protein: 47.7g
· Carbs: 22g | Sugars: 7.8g
· Fat total: 12.8g | Saturated Fat: 3.7g
Ingredients:
1 tsp extra virgin olive oil
1.2kg boneless lamb leg roast, excess fat trimmed
1 large red onion, finely chopped
4 celery sticks, finely chopped
6 garlic cloves
1 lemon, rind finely grated
400g can cherry tomatoes
125ml (1/2 cup) salt reduced chicken style liquid stock
55g (1/3 cup) pitted green olives
400g can chickpeas, rinsed, drained
500g green beans, steamed
120g baby rocket
Method
Step 1
Heat the 1 tsp extra virgin olive oil in a large non-stick frying pan over high heat. Brown the 1.2kg boneless lamb leg roast, excess fat trimmed for 2 minutes each side. Transfer to a slow cooker.
Step 2
Place 1 large red onion, finely chopped, 4 celery sticks, finely chopped, 6 garlic cloves and 1 lemon, rind finely grated in the pan and reduce heat to medium. Cook, stirring often, for 4 minutes or until soft. Add 400g can cherry tomatoes, 125ml (1/2 cup) Massel Salt Reduced Chicken Style Liquid Stock and 55g (1/3 cup) pitted Sicilian green olives. Bring to the boil then transfer mixture to the slow cooker. Cover and cook on High for 3 hours.
Step 3
Add the 400g can chickpeas, rinsed, drained, cover and cook for a further 1 hour or until the lamb is very tender and falls apart easily when tested with a fork. Transfer the lamb and chickpea mixture to a serving platter. Serve with 500g green beans, steamed and 120g baby rocket.