Lamb & Vegetable Casserole

bowl Serves 4


  • 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)
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  • 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.

By Food Magazine

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