Lamb Leg Roast
Naturally lean and juicy with a subtle, sweet taste. A delicious boneless roast that promises tender results. Ready in less than 40 minutes.
In large soup pot, heat olive oil on medium-high heat. After a minute, add lamb pieces. Allow meat to cook until brown, stirring occasionally. Add cumin, salt, pepper, chilli and jalapeno. Cook for 5 minutes until browned.
Add onion, carrots, garlic, and capsicum. Stir to combine. Cook for another 5 minutes until veggies are softened.
Add tomatoes and a cup of water, followed by beans, sugar, half the coriander, and chipotle pepper. Bring to boil. Reduce heat, cover, and simmer for 45 minutes.
Remove from heat, stir in remaining coriander, and adjust seasoning. Serve with sour cream, tortillas, and fresh chillies.
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