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Recipe by John See
Serves 2 |
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Ingredients:
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| Garlic butter rice: |
- 50g unsalted butter
- 45g deep-fried crispy garlic
- 2 cups cooked Heavenly Brown Rice
- 2 red capsicums
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| Braised leg of lamb: |
- 2tbsp olive oil
- 40g white onion, sliced
- 20g garlic, minced
- 40g leek, sliced
- 45g sausage, sliced thickly
- 60g carrot, sliced thickly
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- 60g zucchini, sliced thickly
- 2cups red wine
- 30g tomato paste
- 550g leg of lamb
- Salt and pepper, to taste
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| Garnish: |
- 20g flat leaf parsley, chopped
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| Method: |
- To cook the lamb, heat the olive oil in a non-stick pot. Fry the onion, garlic and leek until fragrant.
- Add in the rest of the ingredients, except for the lamb. Bring to the boil and simmer for 4 minutes.
- Add in the lamb and simmer for 25 to 30 minutes, until tender.
- To make the garlic butter rice, melt the butter in a pan. Add the garlic and rice and fry for a minute.
- Slice the tops of the capsicums and scoop out the seeds and membrane.
- Spoon the rice into the hollowed out capsicum cups. Garnish with parsley, and serve with the lamb.
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Tip: You can braise the lamb leg a day before serving, to improve its flavour.
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