Local Lamb Leg seared in Garlic and Mint on a Charred Cabbage, Leek and Kidney Bean Stew with Swperbox Rosemary Harissa Paste, Crispy Mint and fried Walnuts.
Cooking Time: 25 minutes
What you’ll need:
- Sea Salt
- Vegetable/Sunflower Oil
Welsh Lamb Leg Steaks, Kidney Beans, Leek, Cabbage, Mint Sprigs, Garlic Cloves, Lime, Walnuts, Swperbox Rosemary Harissa Paste (Vegetable Oil, Onion, Red Pepper, Fresh Rosemary, Hot Chilli Powder, Paprika, Cumin, Coriander, Thyme, Mint, Caraway, Garlic Powder, Oregano, Smoked Paprika, Salt, Onion Powder), Kallo Organic Chicken Stock (Sea Salt, Potato Starch, Sustainable Palm Fat, Sugar, Chicken Fat, Yeast Extract, Natural Chicken Flavour, Chicken Powder, Spices and Herbs, Turmeric, Parsley, Black Pepper, Rosemary, Onion – May contain traces of Celery