RecipesLamb With Cannellini Bean And Rosemary Recipe
Ingredients:
- 2 tomatoes
- oil, for cooking
- 600g (1 1/4lb.) lamb fillet, sliced
- 300g (10 oz.) can cannellini beans
- 3 cloves garlic, finely chopped
- 2 tablespoons red wine vinegar
- 2 teaspoons finely chopped rosemary
- 1 teaspoon cumin seeds
- 1 tablespoon flat-leaf parsley leaves
- 1 tablespoon lemon juice
Directions:
1. First start by score a cross in the base of each tomato with a sharp knife. Then put the tomatoes in a heatproof bowl and cover it with boiling water for about 30 seconds or so. After that, transfer to iced water and then peel the skin away and remove the stalks. Then scoop out the seeds and chop the flesh into small cubes.
2. After that, heat the wok until it becomes very hot, then add 2 teaspoons of oil and swirl it around to coat the side. Then stir-fry the lamb in two small batches over very high heat until it becomes browned.
3. After that, return all the lamb to the wok, add the garlic, the cumin seeds and the rosemary and cook it for about 1 minute or so. Then reduce the heat and add the vinegar and lemon juice. Then stir to combine, scraping any bits from the bottom of the wok.
4. After that add the tomato and the cannellini beans and stir-fry until it becomes warmed through. Then season it with salt and black pepper and then scatter with the parsley.
Nutrition Value
- Protein 35g;
- Fat 6g;
- Carbohydrate 3g;
- Dietary Fibre 3g;
- Cholesterol 100mg;
- Energy 890kJ (210cal)