Welsh Lamb and Rosemary Stuffed Leeks



Method

  1. Pre-heat oven to Gas mark 4, 180°C, 350°F. Take each leek piece and using the end of a wooden spoon push out the light coloured centre layers of the leek, leaving a small area in the centre of the leek for stuffing.
  2. Reserve the leek layers and finely chop.
  3. Place the whole leek pieces ‘end on' into a deep gratin type dish and prepare the mince mixture.
  4. Heat the oil in a large pan and add the lamb mince and brown.
  5. Add the rosemary, cumin and cumin seeds, cook for 1-2 minutes.
  6. Add stock, purée and canned tomatoes. Bring to the boil.
  7. Carefully spoon mince mixture into the leek centres (you may need to push it down using the end of a wooden spoon).
  8. Any remaining mince mixture can be spooned around the edge of the dish.
  9. Cover with foil and bake in the oven for 30-40 minutes - remove and check that outer layers of leek are tender (some ‘tougher' leeks may need slightly longer cooking).
  10. Serve with spiced rice and extra green vegetables.

Recipe Information

Serves 2
Calories 289 kcals
Cooking Time

Ingredients

  • 225g (8oz) lean Welsh lamb mince
  • 3 large leeks, washed and cut into 5cm/2" pieces and remove tough outer layers
  • 1tsp vegetable oil
  • 1 sprig fresh rosemary, leaves removed and finely chopped
  • 1tsp dried cumin
  • 1tsp cumin seeds
  • 150ml (¼pt) lamb stock
  • 1tbsp tomato purée
  • 200ml approx small can chopped tomatoes (or ½ a large can)

Nutrition Information

  • Calories 289 kcal
  • Energy 1212kj
  • Fat 13.0g
  • Saturates 4.6g
  • Salt 1.65g
  • Iron 6.85mg
  • 5-a-day 5