Quick & Easy

Lamb and leek braise

A flavour-packed lamb and leek braise from Australian Women's Weekly.
lamb and leek braise


Fennel knot rolls


1.Preheat oven to 180°C/350°F. Season lamb.
2.Heat oil in a flameproof baking dish over high heat; cook lamb until browned all over. Remove from dish.
3.Cook leek in same dish, stirring, over low heat for 5 minutes or until caramelised. Add anchovies; cook, stirring, 3 minutes or until mixture forms a paste. Add garlic; cook, stirring, until fragrant. Stir in paste.
4.Return lamb to dish; sprinkle with oregano. Pour in the water; bring to the boil.
5.Cover dish, cook in oven for 2 hours or until lamb is tender.
6.Meanwhile, make fennel knot rolls. Combine flour, seeds, sugar, yeast and salt in a large bowl. Stir in the water and 1 tablespoon of the oil to form a soft dough. Knead dough on a floured surface for 8 minutes or until smooth and elastic. Brush dough with remaining oil; cover, stand in a warm place for 1 hour or until has doubled in size. Divide dough into 12 portions; roll each portion into a 15cm (6-inch) log, then twist the ends into a knot. Place rolls on an oiled oven tray. Brush with butter, cover; stand in a warm place for 20 minutes or until doubled in size. Brush with any remaining butter. Bake 20 minutes or until golden.
7.Place beans in a medium heatproof bowl; cover with boiling water. Stand 2 minutes; drain. Peel away grey-coloured outer shells. Stir beans into baking dish; cook with lamb further 10 minutes or until lamb is very tender. Cover dish; stand for 10 minutes. Break lamb into chunks.
8.Spoon lamb mixture into serving dishes, top with mint and rind; serve with rolls.

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