Easy lamb casserole
4
Points®
Total time: 1 hr 50 min • Prep: 10 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
With only 10 mins of prep time, this casserole is a cinch to make
Ingredients
Olive oil
1 tbs
Lamb leg steak, raw
500 g
Brown onion
1 medium, chopped
Carrot(s)
1 large, sliced
Mushrooms
1 cup(s), (70g) button variety, sliced
Canned cream of mushroom soup
420 ml
Broccolini
1 bunch(es), halved
Green string beans
400 g, halved diagonally
Fresh flat-leaf parsley
¼ cup(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook lamb, in batches, for 3–4 minutes or until browned. Place lamb in a 2.5L (10-cup) capacity ovenproof dish.
2
Heat remaining oil in same pan over medium heat. Add onion and carrot and cook, stirring, for 5 minutes or until softened. Add mushrooms, soup and 60ml (¼ cup) water and bring to the boil. Pour over lamb in dish. Season with salt and freshly ground black pepper. Cover and bake for 1½ hours or until lamb is tender.
3
Meanwhile, boil, steam or microwave broccolini and beans until just tender. Drain. Sprinkle casserole with parsley and serve with vegetables.
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