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Photo of Tuscan lamb and marjoram casserole by WW

Tuscan lamb and marjoram casserole

10
Points®
Total Time
2 hr 10 min
Prep
30 min
Cook
1 hr 40 min
Serves
4
Difficulty
Easy
Marjoram is related to oregano but has a more subtle flavour and aroma. It’s popular in Mediterranean cooking; use the leaves but not the stalks.

Ingredients

Olive oil

1 tbs

Lamb leg steak, raw

700 g, (buy 900g), fat trimmed, cut into 3cm pieces

Brown onion

1 medium, coarsely chopped

Carrot(s)

2 medium, chopped

Celery

2 stick(s), thinly sliced

Garlic

2 clove(s), crushed

Plain flour

1 tbs

Canned diced tomatoes

400 g

Chicken stock

¾ cup(s), (185ml)

Marjoram

6 tbs

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g)

Broccolini

2 bunch(es)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Heat oil in a medium flameproof casserole dish over medium heat. Cook lamb, turning, in batches, for 5 minutes or until browned. Transfer to a heatproof bowl.
  2. Cook onion, carrot, celery and garlic in same dish, stirring, for 10 minutes or until softened. Add flour and cook, stirring, to coat vegetables.
  3. Add tomatoes, stock and half the marjoram and bring to the boil. Return lamb to dish. Bake, covered, for 1 hour or until lamb is tender. Add chickpeas and bake, covered, for 15 minutes or until chickpeas are heated through.
  4. Meanwhile, boil, steam or microwave broccolini until just tender. Drain. Sprinkle casserole with remaining marjoram and serve with broccolini.

Notes

SERVING SUGGGESTION: Rye sourdough bread.TIPS: Suitable to freeze (without majoram or broccolini) for up to 3 months.

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