Fillet of Lamb with Black Beans

Fillet of Lamb with Black Beans

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Servings: 6
Calories: 748


  • 14 oz can tomatoes
  • 1 tsp dried oregano
  • 1 garlic clove skinned and crushed
  • 8 oz onions skinned and finely chopped
  • 2 1/2 lb leg fillet of lamb
  • 8 oz black beans
  • 1 pint stock
  • 2 tbsp cornflour
  • salt and freshly ground pepper


  • Puree together the tomatoes, oregano and garlic and stir in the onion.
  • Put the lamb in a polythene bag in a bowl. Pour over pureed tomato, seal the bag with twist tie and leave to marinate overnight. Soak the beans overnight in water.
  • Put the lamb, marinade and stock into a flameproof casserole with a tight-fitting lid. Drain the beans and scatter into the liquid surrounding the joint.
  • Bring to the boil, cover and cook in the oven at 180°C (350°F) mark 4 for about 2 hours.
  • Remove the lamb to a serving dish and keep warm. Mix the cornflour to a smooth paste with a little water and stir into the casserole juices. Bring to the boil, simmer until thickened. Season and serve separately.
Calories: 748 kcal
Carbohydrates: 21 g
Protein: 34 g
Fat: 58g
Saturated Fat: 25 g
Cholesterol: 140 mg
Sodium: 515 mg
Potassium: 769 mg
Fiber: 5 g
Sugar: 5 g
Vitamin A: 319 IU
Vitamin C: 9 mg
Calcium: 74 mg
Iron: 5 mg
Ingredients Lamb, Lamb Fillets
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