• 2 tsp sherry
• ½ medium tomato
• 1 Tbl tomato paste
• ¼ cup beef stock
• ¼ cup carrots
• ¼ cup celery
• 1 tsp oil, olive
• ¼ cup onion
• 3 oz Lamb, trimmed to 1/4 fat
Spices / Flavoring
• 2 tsp garlic
• ¼ tsp salt, lite
• ¼ tsp black pepper
• ¼ tsp thyme
• ¼ tsp allspice
• ¼ cup rice, brown cooked
• 1 tsp lemon juice
• ¼ cup broccoli
Heat half of the olive oil in a heavy
flame-proof casserole. Add the onion
and saute for 3 to 4 minutes until soft.
Add the garlic and cook for a further
2 minutes. Add the tomato paste,
carrots, tomatoes, sherry, beef stock,
and seasonings. Bring to a boil.
Heat the remaining olive oil in a frying
pan and brown the lamb on all sides.
Add the lamb to the casserole, cover
and cook in a preheated oven at 180
C (350 F) for 1 1/2 to 2 hours, stirring
from time to time, until the meat
comes away from the bone easily.
Lower the oven temperature to 110
Strain the sauce from the casserole
into a saucepan leaving the lamb in
the casserole dish to keep warm (in
Boil strained sauce steadily until
reduced by about half, stirring, until
thickened. Place the lamb on
warmed serving plate and pour on
the sauce. Garnish with thyme.
Steam broccoli and drizzle lemon
juice over it. Serve on the side with
WW Points: 5
Cal: 256 ; Fat: 8 ; Fiber: 4
Why is the fiber lower than what the nutritional information says?
Weight Watchers modified the point system plan, where you can only count 4 grams of fiber for any food item, and the rest is ignored. This modification was because people were abusing it and eating high fiber foods in order to make the points seem lower.