INGREDIENTS: - 1 tablespoon olive oil - 4 lamb leg chops or forequarter chops - 410g can chopped tomatoes with basil and garlic - 2 zucchini, halved lengthways, cut into 1.5cm pieces - 1/4 cup tomato sauce - 400g can cannellini beans, drained, rinsed - 800g sebago potatoes, peeled, chopped - 2/3 cup milk, heated - 40g butter, chopped INSTRUCTIONS: Heat oil in large saucepan over high heat. Cook chops for 1 - 2 minutes each side or until browned. Add tomatoes. Reduce heat to low. Cover and cook for 10 minutes. Add zucchini. Cook, uncovered, for 15 minutes or until lamb is tender. Stir in tomato sauce and beans. Cook for 3 - 5 minutes or until sauce thickens slightly. Season with salt and pepper. Meanwhile, place potatoes in a saucepan and cover with cold water. Bring to the boil. Cook, uncovered, for 12 - 15 minutes or until tender. Drain and return potatoes to saucepan. Add milk and butter. Mash until smooth. Season with salt. Place lamb and mash on plates. Spoon over tomato mixture. Season with cracked black pepper. Serve. (Source: Australia's Super Food Ideas June 2007)
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