A recipe a day. Week 4: Sunday
Serves: 4
Preparation time: 15 minutes
Cooking time: 1 hour 40 minutes
Oven temperature: 180°C
• olive oil
• 1kg lamb knuckles
• 2 onions, sliced
• 4 cloves garlic, crushed
• 1 can chopped tomatoes
• 5ml dried origanum
• 250ml pasta rice
• 1 packet of green beans, cut into 3cm pieces
• 500ml hot chicken stock
• 5ml grated lemon zest
1 Heat a little olive oil and brown the meat in batches. Remove from the saucepan and set aside.
2 Heat a little more olive oil and sauté the onion and garlic. Transfer the meat to a greased ovenproof dish or casserole. Add the onion mixture. Add the tomatoes and origanum. Cover with a lid and bake in a preheated oven for an hour. Remove from the oven. Add the pasta rice, beans and stock. Cover and return to the oven for a further 40 minutes or until the meat is tender. Stir in the lemon zest and season to taste.
GOOD IDEA Use chicken thighs instead of lamb knuckles, but remember to reduce the cooking time by 40 minutes.
Related articles
Week 4 (Monday): Bacon and lentil soup
Week 4 (Tuesday): Island-style fish
Week 4 (Wednesday): Honey nut chicken
Week 4 (Thursday): Garlic and vegetable bake
Week 4 (Friday): Sloppy Joe potatoes
Week 4 (Saturday): Steak with spicy rub
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