Name: Lamb and olive casserole with gremolata
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 1
Ingredients: 8 lamb neck chops (rosettes); 1 large onion, sliced; 185.63 gm sweet red wine; 400g jar Italian pasta sauce with basil; 125.00 ml pitted olives; 325g Fresh steamed vegetables; 250.00 ml chopped parsley; Finely grated lemon rind; 1-2 cloves garlic, crushed

Lamb and olive casserole with gremolata

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Prep Time:
15 minutes

Cook Time:
120 minutes

Total Time:
135 minutes

Simplify weeknight meals with one-pan dinners for less cleanup and more relaxation.

Ingredients:

8 lamb neck chops (rosettes)
1 large onion, sliced
185.63 gm sweet red wine
400g jar Italian pasta sauce with basil
125.00 ml pitted olives
325g Fresh steamed vegetables
250.00 ml chopped parsley
Finely grated lemon rind
1-2 cloves garlic, crushed

Instructions:

Preheat your oven to 180°C. In a large heavy-based pan, sear the lamb chops until beautifully golden on both sides without adding any oil.
Transfer the ingredients to a casserole dish. Remove any extra fat from the pan. Sauté the onion until nicely browned, about 3-4 minutes.
Pour in the wine and deglaze the pan. Mix in the sauce and olives. Allow to simmer for 1 minute. Pour the mixture over the lamb, cover, and bake for 2 hours or until the lamb is tender.
Follow the package directions to steam the vegetables.
Prepare the gremolata by mixing all the ingredients together and gently rubbing them with your fingertips.
Plate tender, juicy lamb adorned with vibrant gremolata and fresh vegetables.

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