Photo of Easy lamb casserole by WW

Easy lamb casserole

6
6
6
SmartPoints value per serving
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

diced lean lamb leg

400 g, (buy 500g), fat trimmed

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 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.

Notes

SERVING SUGGESTION: Boiled risoni pasta.

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