Slow Cooked Lamb & Butter Beans
Slow Cooked Lamb & Butter Beans
Ingredients
- 1 small boneless leg of lamb, or a small bone-in leg of lamb
- 400 g butter beans, do not rinse or drain
- 1 onion, sliced
- 5 garlic cloves
- 500 g tomato pasta sauce, such as tomato & basil
- olive oil
- sea salt
- cracked black pepper
- 1 tablespoon fresh oregano, or 1 tablespoon dried oregano or Italian mixed herbs
For the Cornflour Slurry
- 2 teaspoons cornflour
- 2 teaspoons water
To Serve
- cooked pasta
- freshly grated Parmesan
Instructions
- 1
Add the sliced onion, garlic, butter beans (including the liquid from the can), pasta sauce, and herbs to the slow cooker. Season generously with sea salt and cracked black pepper, then stir to combine all ingredients.
⏱️ 5 min
- 2
Place the leg of lamb on top of the butter bean mixture. Drizzle the lamb with olive oil and season it well with sea salt and cracked black pepper.
⏱️ 2 min
- 3
Cook on the Low setting for 8–9 hours or on the High setting for 5–6 hours, until the lamb is fork-tender.
⏱️ 480 min
- 4
Once cooked, carefully remove the lamb from the slow cooker. If desired, place the lamb under a hot grill for a few minutes to crisp the outside. Shred or slice the lamb.
⏱️ 5 min
- 5
While the lamb is resting, mix the cornflour and water together in a small bowl to create a smooth slurry. Stir this slurry into the butter bean sauce in the slow cooker. Cook on the High setting for 5 minutes, or until the sauce has slightly thickened.
⏱️ 7 min
- 6
Serve the thickened butter beans over cooked pasta. Top with the shredded or sliced lamb and finish with plenty of freshly grated Parmesan cheese. This dish is also delicious served with creamy mashed potato or couscous.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooked Lamb & Butter Beans
- 1 small boneless leg of lamb, or a small bone-in leg of lamb
- 400 g butter beans, do not rinse or drain
- 1 onion, sliced
- 5 garlic cloves
- 500 g tomato pasta sauce, such as tomato & basil
- olive oil
- sea salt
- cracked black pepper
- 1 tablespoon fresh oregano, or 1 tablespoon dried oregano or Italian mixed herbs
For the Cornflour Slurry
- 2 teaspoons cornflour
- 2 teaspoons water
To Serve
- cooked pasta
- freshly grated Parmesan
Instructions
- 1
Add the sliced onion, garlic, butter beans (including the liquid from the can), pasta sauce, and herbs to the slow cooker. Season generously with sea salt and cracked black pepper, then stir to combine all ingredients.
⏱️ 5 min - 2
Place the leg of lamb on top of the butter bean mixture. Drizzle the lamb with olive oil and season it well with sea salt and cracked black pepper.
⏱️ 2 min - 3
Cook on the Low setting for 8–9 hours or on the High setting for 5–6 hours, until the lamb is fork-tender.
⏱️ 480 min - 4
Once cooked, carefully remove the lamb from the slow cooker. If desired, place the lamb under a hot grill for a few minutes to crisp the outside. Shred or slice the lamb.
⏱️ 5 min - 5
While the lamb is resting, mix the cornflour and water together in a small bowl to create a smooth slurry. Stir this slurry into the butter bean sauce in the slow cooker. Cook on the High setting for 5 minutes, or until the sauce has slightly thickened.
⏱️ 7 min - 6
Serve the thickened butter beans over cooked pasta. Top with the shredded or sliced lamb and finish with plenty of freshly grated Parmesan cheese. This dish is also delicious served with creamy mashed potato or couscous.
⏱️ 5 min