Make healthy choices with these delicious and diabetic-friendly dishes
Slow-cooked Lamb with Red Wine
SERVES 4 PREPARATION 15 MINUTES COOKING 2 HOURS, 40 MINUTES
2 tablespoons olive oil 500g boneless leg of lamb, fat trimmed, cut into 3cm pieces 2 leeks, thickly sliced 2 celery stalks, finely chopped 2 carrots, coarsely chopped 2 garlic cloves, crushed 2 tablespoons salt-reduced
tomato paste 1 cup dry red wine 1 cup salt-reduced beef stock 1½ cups water
1 tablespoon chopped fresh rosemary leaves, plus 1 teaspoon extra to serve 1 cup French-style green lentils 1 cup frozen peas, thawed ¼ cup fresh flat-leaf parsley leaves
1. Preheat oven to 160°C. 2. In a large, heavy-based, flameproof casserole dish, heat half the oil on medium.
Cook lamb in batches for 4 minutes or until browned. Transfer to a plate.
3. Heat remaining oil in the same dish. Cook leek, celery, carrot and garlic for 8 minutes, stirring, or until golden and softened. Add tomato paste. Cook, stirring, for 1 minute. Add wine, then bring to the boil.
4. Return lamb to dish with stock, water and rosemary. Cover dish with lid. Transfer to oven and cook for 1½ hours.
5. Rinse lentils and drain. Stir into lamb mixture, cover, then cook for 55 minutes or until lentils and lamb are tender.
6. Boil, steam or microwave peas until tender, then drain. Sprinkle lamb mixture with extra rosemary and parsley. Serve with peas.