Lamb and Tomato Casserole

Ingredients
- 2 Tbsp olive oil
- 8 small lamb chops
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, sliced
- 2 cloves garlic, crushed
- ¹/₂ Tsp paprika
- ¹/₂ Tsp chilli
- 535g can minestrone soup
- 2 cups beef stock
- 400g can crushed tomatoes
- ¹/₄ cup chopped parsley plus extra
- Crusty bread, to serve
Method
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1.Heat 1 tablespoon olive oil in a saucepan on high. Cook lamb chops in 2 batches for 3-4 minutes, until browned. Transfer to a plate.
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2. In the same pan, heat another tablespoon of olive oil. Sauté onion, carrot, celery, garlic, paprika and chilli for 3-4 minutes, until onion is tender. Return lamb to pan and add the minestrone soup, beef stock and crushed tomatoes. Bring to a boil.
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3. Reduce heat to low. Cover and simmer for 20 minutes. Remove lid and simmer for another 10-15 minutes, until lamb is tender. Stir in chopped parsley.
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4. To serve, place in to bowls and top with extra parsley leaves, with crusty bread on the side.
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Tip: You can freeze any leftover casserole in an airtight container for up to 2 months
By Food to Love