Mediterranean Lamb and Potato

Nutrition per serve

Ingredients

• 1clove garlic
• 400g chat potatoes
• 1pcs carrot
• 300g diced lamb
• 100g marinated goat cheese
• 10g Greek seasoning
• 200g tomato passata
• 150g green beans
• 50g red pesto
• 1bunch parsley
• 1pcs lemon

Method

1. Step 1 — Prep ingredients
   This recipe can be cooked in either a slow cooker or oven. Turn the electric slow cooker to low or preheat the oven to 150C, fan-forced. Crush or finely chop the garlic. Halve the unpeeled potatoes, quartering any large ones. Halve the carrot lengthwise, then cut into 3cm chunks.
2. Step 2 — Brown lamb
   Season the lamb with salt and pepper. Pour 2 tsp oil from the marinated goat cheese into a medium frypan and heat over high heat. Cook the lamb, turning regularly, for 3-4 mins until well browned.
3. Step 3 — Slow cook lamb
   Combine the lamb, garlic, potato, carrot, Greek seasoning, tomato passata and 300ml water in the slow cooker. Cover and cook on low for 8 hours or until the lamb is very tender. (If using the oven method, combine in a medium ovenproof dish and bake, covered, for 2 hours 20 mins.)
4. Step 4 — Cook beans
   15 mins prior to serving, trim the beans. Stir the beans and red pesto into the lamb mixture. Cook, covered, for a further 10 mins or until the beans are tender. Taste, then season with salt and pepper.
5. Step 5 — Prep parsley drizzle
   Meanwhile, finely chop the parsley, discarding the stems. Finely grate the zest of half the lemon*, then juice the half. Cut the remaining lemon into wedges.
6. Step 6 — Make drizzle and serve
   Pour 1 tbs oil from the marinated goat cheese into a bowl. Add the parsley, lemon zest, 2 tsp lemon juice*, season with salt and pepper and whisk to combine. Divide the lamb among bowls. Crumble over the goat cheese and drizzle with the parsley drizzle. Serve with the lemon wedges.

Allergens

Milk, Gluten, Sulphites, Wheat, Almond