Braised Plum Lamb with Broad Beans

    Plum sauce and lamb are a food marriage made in heaven! Using a lean cut like lamb backstrap (loin) reduces braising time, making if a perfect weeknight meal. This dish is delicious served with mashed potato, soft polenta or boiled noodles.

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 500g lamb backstrap, cut into 4cm pieces
    • 2 tablespoons plain flour
    • salt and pepper, to taste
    • 1 brown onion, finely chopped
    • 2 garlic cloves, crushed
    • 3/4 cup bottled plum sauce
    • 1/2 cup chicken stock
    • 500g frozen broad beans, thawed, peeled
    • 1 tablespoon chopped fresh thyme leaves

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat the oil in a large deep frying pan over high heat. Toss the lamb in the flour to lightly coat. Season with salt and pepper. Cook the lamb, in two batches, tossing, for 5 minutes or until browned. Transfer to a plate.
    2. Add the onion to the pan and cook, stirring, for 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the sauce and stock and bring to the boil.
    3. Return the lamb to the pan. Reduce heat and simmer, covered, for 15 minutes. Add the beans and thyme and simmer, uncovered, for 5 minutes or until the lamb is tender. Serve.

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