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Italian lamb stew
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1 tbsp olive oil
4 lamb loin chops, trimmed of fat
50g brown basmati rice
500ml Cooks’ Ingredients Chicken Stock
1 courgette, halved and sliced
3 tomatoes, roughly chopped
400g can cannellini beans, drained and rinsed
2 tbsp fresh green pesto
1. Heat the oil in a large frying pan with a lid. Brown the lamb chops on both sides then add the rice and stock. Bring to the boil, cover and simmer for 20 minutes.
2. Add the remaining ingredients, cover and simmer for 10 minutes until the rice is cooked.
Typical values per serving:
This recipe was first published in May 2016.
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