Lamb Bean & Rosemary Stew

Lamb Bean & Rosemary Stew

Serves 4

Core recipe

Points plan 4 pts per serving (original points)

1 tbsp olive oil

500 g lean lamb leg steak, cut into chunks

1 onion, sliced

1 garlic clove, crushed

200 ml hot veg stock

1 x 200 g can butter beans,d rained

2 tomatoes, chopped

chopped fresh rosemary.

Heat oil and cook the lamb for approx 10 mins, add onion and garlic and cook a few minutes.  Add stock and simmer for 1 hour.  When lamb is tender, stir in the butter beans, tomatoes and rosemary.  Heat a few minutes, season and serve.