Lamb and Tomato Casserole

clock 10 minutes + 50 minutes bowl Serves 4


  • 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
Buy these ingredients now


  • 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

Related Recipes