Tomato And Olive Lamb Casserole

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Come in from the cold and warm up with this one pot lamb wonder!

The ingredient of Tomato And Olive Lamb Casserole

• 2 tablespoons plain flour
• 8 1kg lamb neck chops
• 1 tablespoon olive oil
• 1 medium brown onion halved thinly sliced
• 1 large carrot peeled chopped
• 2 celery stalks chopped
• 2 garlic cloves crushed
• 1 cup massel chicken style liquid stock
• 2 x 400g cans diced tomatoes
• 2 tablespoons fresh oregano leaves
• 1 2 cup pitted kalamata olives
• crusty bread to serve

The Instruction of tomato and olive lamb casserole

• place flour on a large plate toss lamb in flour shaking off excess transfer to a plate heat half the oil in large heavy based saucepan over medium high heat cook lamb in batches for 3 minutes each side or until browned transfer to a plate
• heat remaining oil in pan add onion carrot and celery cook stirring for 5 minutes or until vegetables are just tender add garlic cook stirring for 1 minute or until fragrant
• stir in stock and tomatoes return lamb to pan cover bring to the boil reduce heat to low simmer for 30 minutes remove lid simmer for 30 minutes or until lamb is cooked through
• stir in oregano and olives season with pepper serve with bread

Nutritions of Tomato And Olive Lamb Casserole

calories: 436 653 calories
calories: 19 grams fat
calories: 5 grams saturated fat
calories: 17 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 48 grams protein
calories: 128 milligrams cholesterol
calories: 616 1 milligrams sodium
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calories: nutritioninformation