adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tomato and olive lamb casserole
0 Likes
Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Cozy up with a comforting one pot lamb dish perfect for chilly days.
Ingredients:
  • 40.00 ml plain flour
  • 1kg lamb chop
  • 18.20 gm olive oil
  • 1 medium brown onion, halved, thinly sliced
  • 1 large carrot, peeled, chopped
  • 2 celery stalks, chopped
  • 255.00 gm chicken style liquid stock
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 40.00 ml fresh oregano leaves
  • 125.00 ml pitted kalamata olives
  • Crusty bread, to serve
Instructions:
  • Spread a layer of flour on a large plate. Gently coat the lamb in flour, ensuring to shake off any extra. Place the lamb on another plate. Heat half of the oil in a large, heavy-based saucepan over medium-high heat. Sear the lamb in batches for 3 minutes on each side until nicely browned. Transfer the lamb to a plate.
  • Heat the remaining oil in a pan until shimmering. Add the onion, carrot, and celery. Sauté for 5 minutes until the vegetables are tender-crisp. Stir in the garlic and cook for 1 minute until aromatic.
  • Add the stock and tomatoes to the pan, then return the lamb. Cover the pan and bring it to a boil. Lower the heat to a simmer and cook for 30 minutes. Uncover and continue simmering until the lamb is cooked through, about 30 minutes more.
  • Add fragrant oregano and briny olives to the mixture. Add a dash of pepper for extra flavor. Serve alongside warm, crusty bread.

Similar Recipes