July 15, 2020

Serves 6

ICT Reset: Suits 2 to 4


  • 600gm boneless lamb shoulder
  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 2 sticks celery, finely sliced
  • 1 clove garlic, roughly chopped
  • 2 x 400gm tinned tomatoes
  • 2 sprigs fresh oregano
  • 1 sprig rosemary
  • 1 long red chilli, whole


  1. Heat oil in a saucepan over a medium heat. Add onion, carrot, celery and garlic and fry for 5-7 minutes until vegetables are soft.
  2. Add the lamb and cook, turning until all sides are browned.
  3. Raise the heat, and add the tomatoes, herbs, chilli and a good pinch of salt, and stir through.
  4. Reduce heat to low, cover and simmer for 75 mins, stirring from time to time, until the meat is tender.

Slice lamb and serve on a bed of cauliflower rice, or spiralled zucchini to soak up the juice. Sprinkle with parmesan cheese.

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