Lamb & haricots stew

Ingredients:

• 2 onions, chopped
• 3 ttablespoons olive oil
• 2 garlic cloves, crushed
• 2 x 400g / 14oz cans haricot, cannelloni or flageolet beans
• 1 teaspoon dried oregano
• ¼ pt /150ml vegetable stock
• 200g /7oz can chopped tomatoes
• freshly milled sea salt and black pepper
• 4 lamb leg steaks

Preparation Time:

15 min

Cooking Time:

30 min

Method:

1. Preheat the oven to 180°C / 350F / GM4.

2. Fry the onions in 2 tablespoons of oil for 5 minutes or until cooked but without colour.

3. Add the garlic, beans and half the oregano and stir. Next add the stock and tomatoes, then season with salt and pepper. Bring to the boil.

4. Tip the bean mixture into a Pyrex casserole dish.

5. Saute the lamb pieces in remaining oil until brown, then transfer to the casserole dish, placing them on top of the beans. Season with salt and pepper, then sprinkle over the remaining oregano.

6. Place in the oven for 30 minutes or until lamb is tender.

7. Remove from oven and serve with green salad and crusty bread.