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.