The finished recipe. Lamb and Butter Bean Stew with Rosemary for FourIngredients 1 to 6. 600 g Lamb leg steak, fat trimmed, in 3 cm dice (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 480 g Butter beans, tinned and drained (Drained weight of two tins. Drained weight.). 400 g Chopped tomatoes, tinned. 200 g Onion. 200 g Carrot. 500 g Chicken stock (Made up from a cube or a pot.)Ingredients 7 to 11. 1 tbsp, about 11 g Olive oil. 4 cloves, about 12 g Garlic. 2 sprigs Fresh rosemary. Of half a lemon, to finish Lemon zest. To taste SaltStep 1. Brown the lamb in the oil in a large pot in two batches over a high heat. Set it aside.Step 2. Soften the chopped onion and carrot in the same pot for ten minutes. Add the sliced garlic and rosemary for a minute.Step 3. Return the lamb with the tomatoes and stock. Bring to a simmer, cover and cook on the lowest heat for an hour and a quarter, until the lamb is tender.Step 4. Add the beans and cook uncovered for fifteen minutes to thicken. Season, and grate the lemon zest over just before serving.
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