Lamb and Tomato Casserole

Name: Lamb and Tomato Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
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

10 minutes + 50 minutes

Serves 4

Lamb Tomato Casserole Winter 2017 Dairy Free

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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

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How to Chop Herbs

Method

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.
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.
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.
4. To serve, place in to bowls and top with extra parsley leaves, with crusty bread on the side.
Tip: You can freeze any leftover casserole in an airtight container for up to 2 months

By Food to Love