Spanish Lamb with White Bean Mash

Spanish Lamb with White Bean Mash

Ready in 150 minutes • Serves 5
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, September 29, 2019.
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Ingredients

Lamb

  • 1 lamb shoulder
  • 1 pack Spanish spices
  • 1 pack garlic paste
  • 1 red onion, sliced
  • 1 can fire roasted tomatoes
  • Water
  • 1 pack roasted red capsicum
  • 1 pack baby spinach
  • 1 pack olives

Mash

  • 600g pre-cooked potatoes, diced
  • 1 can white beans, drained
  • 1/2 cup milk

To Serve

  • 1 pack Spanish aioli

Steps

  1. Prep the night before or morning of. Pat lamb dry and place in slow cooker or casserole dish. Rub with Spanish spices, garlic paste and 1 tsp salt. Prep onion and add to lamb. Cover and set aside until ready to cook.
  2. Cook in slow cooker. Add canned tomatoes to lamb along with 1 cup water. Slow cook on low for about 9-10 hours or until tender. Lamb will easily pull apart when ready.
  3. Cook in oven. Preheat oven to conventional 200°C. Add canned tomatoes to lamb along with 2 cups water. Cover and cook for about 2 1/2 hours or until tender. Lamb will pull apart easily when ready.
  4. Cook mash. Prep potatoes and add to a pot with hot water and drained beans. Simmer for about 5 minutes, until hot through. Drain and return to pot with a knob of butter, milk and 1/2 tsp salt. Mash until smooth and season.
  5. To finish. Remove lamb from sauce and roughly pull into bite-sized pieces. Return to sauce, along with roasted capsicum, spinach and olives. Season.
  6. Serve mash topped with lamb and a dollop of Spanish aioli.

Nutritional Information

Energy 2661 kj
636 kcal
Protein 25.5g
Carbohydrate 36.6g
Fat 42.3g