Braised lamb with beans and parsley

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Cooking time: Less than 60 minutes

Healthy options: Healthy; Diabetic; Gluten free; Low carb

Serves: 4

Type: Easy

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Photography: André Martin

By Suzanne Gibbs

Ingredients

30g butter
2 cups chopped parsley
1 bunch green onions (shallots), chopped
500g lean boned lamb, trimmed, cut into 2.5cm cubes
juice of 1 lemon, plus diced lemon, to serve (optional)
1 lemon, cut into 6 wedges
2 x 400g cans cannellini beans, drained
cooked green beans, to serve

Preparation method

Melt half of butter in a heavy-based flameproof casserole dish or saucepan on medium heat and fry parsley and green onion for 2 minutes, until bright green.

Heat remaining butter in another frying pan on high. Cook lamb in batches to brown. Season to taste and add to parsley mixture. Add lemon juice, lemon wedges, cannellini beans and enough water to cover.

Cover and simmer on low for 15 minutes, until meat is tender. Serve with green beans and a little diced lemon if desired.

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