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Waitrose Extra Virgin Olive Oil1litre
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80p/100mlA delicious way to use up your leftover Easter lamb.
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Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt. Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10-15 minutes, until soft and golden, but not browned.
Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato purée and wine. Increase the heat to boil rapidly for 3-4 minutes, until the alcohol evaporates. Add the stock, lamb and roasting juices or gravy (or 250ml water). Season and simmer, stirring often, for 1 hour 15 minutes, until the lamb is tender and coated in a thick sauce. Season, then serve with polenta, mash or pasta, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,055kJ/ 253kcals |
---|---|
Fat | 14g |
Saturated Fat | 5g |
Carbohydrates | 4.8g |
Sugars | 3.7g |
Fibre | 2.8g |
Protein | 19g |
Salt | 0.6g |
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