Free Healthy Recipe - French Provincial Lamb

Dairy free, Low carbohydrate, Low fat, Low GI, Low sugar

For a hearty, comforting winter dish nothing quite beats this one and made in the pressure cooker you really can make it when you get home from work. It's good on day one and it's even better heated up the next day. Remember to serve it with some fresh steamed greens, they will compliment the meal and boost its nutritional value.

Ingredients

500 grams lamb neck, fat trimmed

1½ tablespoons flour - wholewheat

1 pinch peppercorns

1 tablespoons olive oil

300 grams shallots (or eshallots), peeled

3 cloves garlic, crushed

1 cup butter beans, soaked overnight

350 grams carrot, dutch

1 litre stock- chicken

Method

Cut lamb into cubes approximately 4cm thick. Season flour with black pepper and roll lamb in flour. Set the pressure cooker express to sauté and heat oil in pan. Add lamb and garlic and brown on all sides. Stir through eschallots, and garlic and cook for a few minutes. Add beans, carrots and stock. Cover the pan and lock the lid. Ensure the pressure valve is sealed. Turn the timer to setting 3. Once cooked, allow about a few minutes before releasing the valve. Open lid once all the steam has released. Serve with fresh steamed green beans and crunchy sourdough bread.

Makes 4 servings

Prep Time:
Cooking Time:
Ready in:
Suitable for:
Dinner, Lunch, Side Dish

See also:

Chicken Stock

Recipe tools:

Print version

Email recipe

More recipes

Nutritional Information - Per Serve
Kj	1246 kj
Calories	298 kcal
Fat	12 g
Saturated Fat	4 g
Total Carbohydrate	13 g
Total Protein	39 g
Fibre	5 g

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.