Lamb & Vegetable Casserole

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)
Method
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Preheat the oven to 160°C.
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Heat the oil in a frying pan. Add the meat and cook over
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a medium-high heat until it is brown. Transfer the meat to a casserole dish.
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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.
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Add the paprika, lemon juice and parsley to the casserole dish.
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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.
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Serve with mashed potatoes and green vegetables.
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Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.
By Food Magazine