Plum sauce and lamb are a food marriage made in heaven! Using a lean cut like lamb loin reduces braising time, making it a perfect weeknight meal. This dish is delicious served with mashed potato or soft polenta.
3 people made this
2 tablespoons olive oil
500g lamb loin fillet, cut into 4cm pieces
2 tablespoons plain flour
salt and pepper, to taste
1 onion, finely chopped
2 garlic cloves, crushed
200ml bottled plum sauce
125ml chicken stock
500g frozen broad beans, thawed
1 tablespoon chopped fresh thyme leaves
Method Prep:10min › Cook:35min › Ready in:45min
Heat the oil in a large deep frying pan over high heat. Toss the lamb pieces in the flour to lightly coat. Season with salt and pepper. Cook the lamb pieces, in two batches, tossing, for 5 minutes or until browned. Transfer to a plate.
Add the onion to the pan and cook, stirring, for 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the sauce and stock and bring to the boil.
Return the lamb to the pan. Reduce heat and simmer, covered, for 15 minutes. Add the broad beans and thyme and simmer, uncovered, for 5 minutes or until the lamb is tender. Serve.