I’m a fan of tasty recipes that are low on preparation time and involve as few pots, pans and utensils as possible. This tasty lamb dish is popular with the whole family as well as meeting all that criteria. It’s also packed full of veggies and protein, and the rice makes it extra filling – great if you’re cooking on a budget or want to stretch the ditch.
1 Half Shoulder of Lamb (about £6-12 so shop around)
1 tin of butter beans
2 cups of rice (I use Arborio)
1 onion – chopped
2-3 teaspoons of dried herbs – I like rosemary, thyme and oregano
1 tin of plum tomatoes
500 ml water and two stock cubes, or home made stock
The Method (5 minutes):
Put everything but the butter beans and rice in a large casserole dish. Pop on a lid.
Cook in the oven for 4 hours on 120 fan.
Take off lid and add the rice and the butter beans (Drained).
Cook for another 2 hours.