Lamb & Vegetable Casserole
Sort dinner with this slow-cooked lamb and vegetable casserole. Full of tender meat and seasonal veg, it’s a simple family winner.
Ingredients
- 3/4 cup beef stock
- 2 teaspoons paprika
- 2 cups winter vegetable or casserole mix
- 1 onion, finely chopped
- 500 grams lamb leg steak, cut into pieces
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1/4 cup chopped parsley
- 3/4 cup beef stock
- 2 teaspoons paprika
- 2 cups winter vegetable or casserole mix
- 1 onion, finely chopped
- 500 grams lamb leg steak, cut into pieces
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1/4 cup chopped parsley
- Step 1 of 6Preheat the oven to 160°C.
- Step 2 of 6Heat 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.
- Step 3 of 6Add 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.
- Step 4 of 6Add the paprika, lemon juice and parsley to the casserole dish.
- Step 5 of 6Cover 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.
- Step 6 of 6Serve with mashed potatoes and green vegetables.
Method
- Step 1 of 6Preheat the oven to 160°C.
- Step 2 of 6Heat 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.
- Step 3 of 6Add 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.
- Step 4 of 6Add the paprika, lemon juice and parsley to the casserole dish.
- Step 5 of 6Cover 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.
- Step 6 of 6Serve with mashed potatoes and green vegetables.
Method
- Step 1 of 6Preheat the oven to 160°C.
- Step 2 of 6Heat 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.
- Step 3 of 6Add 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.
- Step 4 of 6Add the paprika, lemon juice and parsley to the casserole dish.
- Step 5 of 6Cover 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.
- Step 6 of 6Serve with mashed potatoes and green vegetables.