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Lemony Lamb Casserole
Ingredients
1.5kg diced lamb
1 onion, peeled and cut into wedges
2-3 stalks celery, sliced
1 each red and yellow pepper, chopped
Grated rind and juice of 2 lemons
2 ½ cups beef or chicken stock
2-3 Tbsp each chopped fresh parsley and oregano (or use 1 tsp dried)
10-12 black olives
4 Tbsp rolled oats (optional)
Method
Cut the lamb into 2cm cubes and brown in a little hot oil. This is best done in small batches so the lamb doesn’t stew.
Add the onion, celery, peppers, lemon rind and juice, stock, parsley and oregano. Season well with salt and pepper. Cover and cook at 1800C for 1 hour.
Stir in the olives and rolled oats, if using. Continue to cook uncovered for a further 30 minutes. This is piquant and tasty with the rolled oats slightly thickening the juices.
Serve sprinkled with freshly chopped herbs.
Serves 6. |
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