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Slow-cooked lamb and lentils with olives

Slow-cooked lamb and lentils with olives

6
Points®
Total Time
8 hr 20 min
Prep
10 min
Cook
8 hr 10 min
Serves
4
Difficulty
Easy

Ingredients

Lamb leg steak, raw

480 g, (Buy 4x150g steaks) fat trimmed

Celery

4 stick(s), chopped

Fennel

1 large, cut into 1cm pieces

Dry lentils

½ cup(s), (100g) French-style (green) variety

Canned diced tomatoes

400 g, (1x400g can)

Pitted green olives

¼ cup(s), (40g) Sicilian variety, halved (see tip)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 1-2 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Add celery, fennel, lentils, tomatoes, olives and 1¼ cups (310ml) water. Cook, covered, on high for 4 hours (or low for 8 hours) or until lamb is very tender. Serve.

Notes

SERVING SUGGESTION: Serve with chopped fresh flat-leaf parsley and steamed broccolini. TIPS: You can also use black or regular green olives instead of Sicilian olives. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the microwave or in a saucepan on the stovetop.

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