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One-pot Lamb with Winter Roots & Israeli Couscous
The beauty about this recipe is that it can be created in one-pot. Which means you get a dish jam-packed with winter goodness and there are less dishes to clear away at the end of it all!
Prep: 20 mins
Cook: 2 hours
Serves 4
Low Fat
Excellent source of iron
Low Sodium
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IngredientsLamb
To serve
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Method |
Nutrition Information Per Serving
Serving size: 613g| Energy kJ (kcal) | 1774 (423) |
| Protein (g) | 35.7 |
| Fat (g) | 12.1 |
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Saturated (g)
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4.1 |
| Carbohydrate (g) | 31.2 |
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Sugars (g)
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12.9 |
| Sodium (mg) | 169 |
| Iron (mg) | 4.2 |
| Zinc (mg) | 6.0 |
| Vitamin B12 (ug) | 2.9 |
| Vitamin D (ug) | N/A |
| Selenium (ug) | 11.5 |
- You can buy lamb pre-trimmed and diced.
- Top cooked lamb with a gremolata – very finely chop 2 cloves garlic, add 1/2 cup finely chopped parsley and grate the zest of 1-2 lemons. Gently mix together.
- Diced turnips, carrots and potatoes are another great vegetable combination with braised lamb shoulder.
- Omit the Israeli couscous and serve with mashed potato. Stir gremolata through the mash – delicious.
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Comments & Reviews
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There are: 4 reviews, with an average rating of out of 5
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Thanks for the great feedback Emma :)
Posted by Beef + Lamb NZ 2016-08-01 07:50:50
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Great, nice and easy recipe. Awesome flavours, nice to have a casserole not full of tomato flavours
Posted by Emma 2016-07-31 17:37:25
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Thanks for you feedback Shannon :)
Posted by Beef + Lamb NZ 2016-07-25 11:58:51
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Delicious, warming and filling. I used normal couscous instead of Israeli, as that's what was in the pantry. For those who don't know (I had to google it), gremolata is a mixture of fresh parsley, lemon zest and crushed garlic and it is a nice touch to add to this dish.
Posted by Shannon Digby 2016-07-23 16:30:08
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Lamb
Preheat the oven to 170°C.
Roll diced lamb in the seasoned flour. Heat a large frying pan over a medium-high heat. Add a dash of oil and when hot, brown lamb on both sides, in batches, transferring to a casserole dish as you go.Reduce the heat to low and add the leek and garlic. Cook gently until the leek begins to soften, then add the carrot, parsnip and swede. Mix in any remaining seasoned flour.
Pour in the wine and allow to bubble up. Add the stock and mix well, then pour over the lamb. The liquid should just cover the lamb and vegetables. If not, add more stock.
Place baking paper, cut to fit, on top of the liquid to protect the meat and reduce evaporation. Cover with the lid, then place in the oven and cook for 2 hours until the lamb is very tender.
To serve
Serve hot with Israeli couscous and steamed green vegetables. Top with gremolata (see recipe in tips), if wished.