HEALTHY CHOICES
To mark National Diabetes Week, we’ve rounded up the best diabetic-friendly dinners
SLOW-COOKED LAMB WITH RED WINE & ROSEMARY SERVES 4 PREP 15 MINS COOK 2 HOURS 40 MINS
✦ 2 tbsp 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 cloves garlic, crushed
✦ 2 tbsp salt-reduced tomato paste
✦ 1 cup dry red wine ✦ 1 cup salt-reduced beef stock
✦ 1 tbsp chopped fresh rosemary leaves, plus 1 tsp extra, to serve
✦ 1½ cups water
✦ 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, 4 mins until browned. Transfer to a plate. Heat remaining oil in same dish. Cook leek, celery, carrot and garlic, stirring, 8 mins until golden and softened. Add paste. Cook, stirring, 1 min. Add wine, then bring to boil.
3 Return lamb to dish with stock, rosemary and water. Cover dish with lid. Transfer to oven and cook 1½ hours.
4 Rinse lentils, drain. Stir lentils into lamb mixture. Cover and cook 55 mins until lentils and lamb are tender.
5 Meanwhile, boil, steam or microwave peas until tender, then drain.
6 Sprinkle lamb mixture with extra rosemary and parsley. Serve with peas.