Name: Lamb bretonne
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 1.5 kilogram leg of lamb; 1 clove garlic, sliced thinly; 2 sprigs fresh rosemary; 1 teaspoon sea salt flakes; 1/2 teaspoon freshly cracked black pepper; 20 gram butter; 2 brown onions (300g), sliced thinly; 3 clove garlic, crushed; 410 gram canned crushed tomatoes; 1 2/3 cup (410g) canned tomato purée; 2 cup (500ml) beef stock; 400 gram canned white beans, rinsed, drained

Lamb bretonne

A delicious French-style roast leg of lamb in a tomato stew with rosemary and white beans.

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Serves 4

Cook

2H 30M

Ingredients

1.5 kilogram leg of lamb

1 clove garlic, sliced thinly

2 sprigs fresh rosemary

1 teaspoon sea salt flakes

1/2 teaspoon freshly cracked black pepper

20 gram butter

2 brown onions (300g), sliced thinly

3 clove garlic, crushed

410 gram canned crushed tomatoes

1 2/3 cup (410g) canned tomato purée

2 cup (500ml) beef stock

400 gram canned white beans, rinsed, drained

Method

1.Preheat oven to 200°C/400°F.

2.Trim excess fat from lamb. Pierce lamb in several places with sharp knife; press sliced garlic and a little of the rosemary firmly into cuts. Rub salt and pepper over lamb.

3.Heat butter in large flameproof baking dish on stove top; cook onion and crushed garlic, stirring, until onion browns slightly. Stir in undrained tomatoes, purée, stock, beans and remaining rosemary; bring to the boil then remove from heat.

4.Place lamb, pierced-side down, on bean mixture, cover; transfer to oven. Cook 1 hour. Uncover, turn lamb carefully; cook, brushing occasionally with tomato mixture, about 1 hour or until lamb is cooked as desired.

Slow cooker: suitable to the end of recipe. Pressure cooker: suitable to the end of recipe. Suitable to freeze at the end of recipe. You can use canned cannellini, navy, great northern or butter beans in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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