Lamb Chop and Tomato Casserole
Serves: 4
Prep time: 15 minutes
Cook time: 75 minutes
3 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 4 lamb forequarter chops, fat trimmed
- 1 brown onion, sliced
- 1 carrot, sliced
- 2 garlic cloves, crushed
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ tablespoon plain flour
- 1 cup beef stock, reduced salt
- 400g can diced tomatoes
- 400g can cannellini beans, drained and rinsed
Method:
- PREHEAT oven to 200°C/180°C fan-forced.
- BROWN lamb chops in a large casserole dish on the stove top. Remove and place on a plate.
- ADD onion and carrot to the casserole dish and cook for 5 minutes until onion has softened.
- ADD garlic, oregano and rosemary and cook for a further minute.
- STIR in flour and add stock gradually.
- CONTINUE stirring until smooth.
- POUR in tomatoes and beans and place chops back into the dish.
- COVER with foil or a lid and bake for 50 minutes.
- REMOVE foil or lid and cook for a further 20 minutes.
- SERVE with rice or mash and your choice of steamed greens.
What's Great About It:
A warm and hearty casserole that is packed with herby flavours. Cannellini beans, tomatoes and carrots add flavour and fibre to this dish that is perfect for a cool winters night.
