Lamb Provençale

Directions
Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

1. Put a large pot of water on to boil. Peel and dice the potatoes and add to the boiling water with some salt. Reduce the heat, cover the pot and cook gently for 15 –20 minutes, or until tender.
2. Meanwhile, heat the oil in a large frying pan. Halve, peel and slice the onions and add to the pan. Peel the garlic and crush it in. Fry over fairly high heat until the onion has softened and is well browned, then transfer to a plate and put aside.
3. Add the lamb cutlets to the pan and fry over moderately high heat for 2–3 minutes on each side, or until lightly browned.
4. While the cutlets are cooking, strip the rosemary leaves from the stems. Roughly chop the tomatoes.
5. Return half the fried onions and garlic to the lamb in the pan. Add the chopped tomatoes, lamb or chicken stock and rosemary, then increase the heat to high.
6. Drain the cannellini beans and add to the pan, along with celery salt and black pepper to taste. Bring to the boil then simmer, uncovered, for 8–10 minutes.
7. Meanwhile, drain the potatoes, mash with the milk, then stir in the remaining fried onion and garlic. Add a few extra chopped rosemary leaves to the potatoes if you like. Season to taste.
8. Serve the lamb cutlets and beans on a heated serving dish, with the potatoes on the side.

NUTRIENTS PER SERVING:

good source of vitamins B group, C, E and folate, and zinc.