Lamb with Tomatoes and Cannellini Beans Stew

Lamb with Tomatoes and Cannellini Beans Stew

Lamb with Tomatoes and Cannellini Beans Stew

Lamb with Tomatoes and Cannellini Beans Stew
 
Recipe Type: Dinner
Cuisine: Multicultural
Author: Christian Buchholz
A quick, easy and tasty dinner
Ingredients
  • 1 Lamb back strap
  • 1 Can whole tomatoes
  • 1 Can Cannellini beans
  • 1/4 Cup of Red wine
  • 1 Chilli
  • 1 Zest of Lemon
  • 2 Tbsp of Lemon Juice
  • 1 Slice of Lime
  • Few dashes of Olive Oil
  • 50g of Greek Feta (saltier the better)
  • 1 Small red onion (Diced)
  • A handful of olives
  • 2 cloves of Garlic squashed
  • 1 Tsp Cumin
Instructions
The Stew
  1. Put a dash of olive oil in to a pot and heat over medium to high heat, then add the onions To caramelized for 2-4 min. Stir the onions to avoid them to brown during the process of caramelization.
  2. Add a can of whole tomatoes and squash them in to the pot
  3. Add the washed Cannellini, and reduce the heat so it simmers nicely
  4. Now add the reaming ingredients and simmer for 10 to 15 min to reduce the stew.
  5. Once ready serve on a plate.
The Lamb
  1. Season the Lamb backstrap with salt and pepper
  2. heat up a pan fry with olive oil and brown the lamb for 4-6 min on each side. Then place the lamb aside to rest for 10 -15 min. (Please note that the times are based according on the thickness of your lamb.)
  3. Add the lamb on top of the stew, crumble the Feta Cheese on top, and sprinkle the parsley over it. Garnish with a lime.
Enjoy
 

 

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