Lamb Tenderloin with Vegetable and Chickpea Stew

RECIPESPLUS
11Ingredients
50Minutes
600Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 3 shallots (peeled and chopped)
  • 2 cloves garlic (peeled and chopped)
  • 500 grams tomatoes (diced)
  • 3 sticks celery (roughly chopped)
  • 5 stems thyme
  • 1 whole bay leaf
  • 200 milliliters vegetable stock
  • 400 milliliters chickpeas (tin of, drained)
  • 500 grams lamb (fillet of)
  • 2 tablespoons rosemary
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    Directions

    1. To make the sauce, heat 1 tbsp olive oil in a large pan over medium heat. Add the shallots and sauté for 2 mins until lightly browned. Add the garlic for 1 min then add the tomatoes, celery, thyme, bay leaf and stock. Bring to a boil then simmer for 8-10 mins, adding the chickpeas for the final 3 mins. Season.
    2. For the lamb, cut into 4 portions and season with salt, pepper and rosemary. Heat 1 tbsp oil in a frying pan and sear the lamb for 5 mins, turning regularly to brown on all sides. When cooked, remove from the pan and allow to rest for 2-3 mins.
    3. To serve, place 1/4 of the stew on each plate. Cut the meat diagonally into slices and lay over the top of the stew. Garnish with thyme and rosemary.
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    NutritionView More

    600Calories
    Sodium23% DV540mg
    Fat55% DV36g
    Protein57% DV29g
    Carbs13% DV40g
    Fiber20% DV5g
    Calories600Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol90mg30%
    Sodium540mg23%
    Potassium1010mg29%
    Protein29g57%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A45%
    Vitamin C45%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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