Provençal style lamb

This casserole can easily be cooked in advance and reheated. Serve with a side of simple potatoes or an organic multigrain baguette slathered with salted organic butter
Lamb cooked in a Provençal style, served with green beans.
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Lamb cooked in a Provençal style, served with green beans.
August 02, 2018
Level Easy
Preparation Time 12-15 minutes
Cooking Time 1 hour 30 minutes
Serves 4
PHOTO BY Aasiya Jagadeesh
RECIPE BY Sally Prosser


3 tbsp organic olive oil
1kg organic lamb leg steaks with bone (ask your Spinneys butcher to prepare), or stewing lamb
25g organic butter (optional)
4-5 small brown organic onions (approx. 500g), peeled and sliced thinly
1 spinneysFOOD Organic Green Pepper, cored, seeded and chopped
1 clove organic garlic, crushed
1 tbsp tomato purée
1 tin spinneysFOOD Organic Chopped Tomatoes
2 tsp dried herbs (rosemary, thyme or mixed)
spinneysFOOD Salt and Black Pepper, freshly ground
400g organic fine green beans


  • 1

    Heat the oil on high in a large pan or casserole dish.

  • 2

    Fry the lamb in two or three batches until brown on all sides.

  • 3

    With a slotted spoon, remove the lamb from the pan and place on a plate.

  • 4

    Lower the heat, add the butter to the pan and when it starts to foam add the onion and green pepper and sauté until soft but not browned. Add the garlic a couple of minutes before the end of the cooking time.

  • 5

    Mix the tomato purée with 2 tbsp of boiling water then add, stirring for a minute or two.

  • 6

    Return the lamb and its juices to the pan then pour in the chopped tomatoes, dried herbs and seasoning.

  • 7

    Fill the empty tomato can half full of water, swill out and add to pan – the meat should be just covered by liquid.

  • 8

    Bring to the boil then reduce the heat, cover with a lid and simmer gently (or you can put it into an oven preheated to 180˚C, gas mark 4). Cook for 1 hour. If cooking this dish in advance, it can be set aside at this stage.

  • 9

    Trim the green beans and lay them on top of the casserole.

  • 10

    Cook for a further 30-40 minutes until the meat and beans are tender.


Top tip:

Spinneys Nutritionist, Freda Molamphy, says: "Lamb is rich in high-quality protein and iron. Its fat content can vary depending on the cut and also on the animal's diet and feed. Lamb steaks tend to be leaner than other cuts."


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