LAMB CHOP AND TOMATO CASSEROLE
What’s great about it:
A warm and hearty casserole that is packed with herby flavours. Cannellini beans and carrots are the veggies in this dish that add extra flavour, fiber and added antioxidant to be enjoyed on a cool winters night.
Serves 4 | Prep time 15 minutes | Cook time 120 minutes
4 lamb forequarter chops, trimmed
2 brown onions, halved, sliced
2 carrots, sliced
2 garlic cloves, crushed
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 tablespoon plain flour
2 cups Campbell’s real stock beef salt
2 x 400g cans tomatoes
2 x 400g can cannellini beans, drained, rinsed
PREHEAT oven to 200C/180 fan-forced.
BROWN lamb chops in a large baking dish on the stove top.
ADD onion and carrot and cook for 5 minutes until onion has softened.
ADD garlic, oregano and rosemary and cook for 1 minute.
STIR in flour and add stock gradually.
CONTINUE stirring until smooth.
POUR in tomatoes and beans and place chops back into the dish.
COVER with foil or a lid and bake for 50 minutes.
REMOVE foil and lid and back for a further 20 minutes.
Recipe courtesy of: Country Kitchens Team
Filed under: casserole, tomatoes, lamb