Recipe Tomato and olive lamb casserole : Hearty Dishes and Tasty

Recipe Tomato and olive lamb casserole : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Tomato and olive lamb casserole has been designed to be as simple and easy as possible to put into practice. With 0:10 prep, 4 serving, Capable cooks level.

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


  • 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


  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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.
  • Step 4
    Stir in oregano and olives. Season with pepper. Serve with bread.

Video Player is loading.