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Italian Braised Lamb and Potatoes















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


5 tablespoons olive oil
3 each garlic cloves
1 kg lamb
lean boneless from the shoulder cut into 4cm pcs
1 each sweet red bell peppers
red, cut into strips
250 ml lamb, stock
or beef stock
2 each onions
500 grams potatoes
, cut into 4cm pieces
½ bunch italian parsley
leaves only
60 grams pecorino cheese


The potatoes should be yellow, waxy ones, such as Petrones or Desirees.

Heat half the oil in a large heavy pot.

Brown lamb well in batches and, using a slotted spoon, remove to a plate.

Add remaining oil.

Add onion and cook until softened.

Add parsley, garlic and capsicum.

Return lamb to pot, stir and add stock and freshly ground pepper to taste.

(Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes.

Add potato and simmer for another 20 minutes, or until lamb is almost tender.

Stir in cheese and cook for 10 minutes.

Season with freshly ground pepper and salt to taste.

Best if cooked 1 to 2 days ahead and refrigerated.

Like all casseroles, it will improve in flavour during the resting period.

Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 28552% of calories from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 14%
Sugars g
Protein 7g
Vitamin A 13% Vitamin C 42%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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