Lamb & Vegetable Casserole

Name: Lamb & Vegetable Casserole
Yield: 4
Ingredients: 2 Tbsp Olive Oil; 500g Lamb Leg Steak, cut into pieces; 2 cloves Garlic, crushed; 1 Onion, finely chopped; ¾ cup Beef Stock; 2 tsp Paprika; 3 Tbsp Lemon juice; ¼ cup chopped Parsley; 2 cups Winter Vegetable or Casserole Mix (mixed frozen vegetables)

Serves 4

Lamb Stock Casserole Vegetable

Back to recipes

Ingredients

2 Tbsp Olive Oil
500g Lamb Leg Steak, cut into pieces
2 cloves Garlic, crushed
1 Onion, finely chopped
¾ cup Beef Stock
2 tsp Paprika
3 Tbsp Lemon juice
¼ cup chopped Parsley
2 cups Winter Vegetable or Casserole Mix (mixed frozen vegetables)

Buy these ingredients now

Method

Preheat the oven to 160°C.
Heat the oil in a frying pan. Add the meat and cook over
a medium-high heat until it is brown. Transfer the meat to a casserole dish.
Add the garlic and onion to the pan and cook for 2-3 minutes. Add the stock to the pan, bring to the boil, then pour the stock and onion mixture into the casserole dish.
Add the paprika, lemon juice and parsley to the casserole dish.
Cover and bake in the preheated oven for 1 hour. Add the frozen vegetables and cook for a further 30-40 minutes, or until the vegetables and lamb are tender.
Serve with mashed potatoes and green vegetables.
Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.