Summer lamb casseroleby Jan Robinson |
| Preperation time: 10 mins Cooking time: 35 mins Serves: 4 |
| Recipe Ingredients |
| 1 tbsp sunflower oil; 1 onion, chopped; 500g cooked leg of lamb, diced; 200g can chopped tomatoes; 125ml chicken stock; 1 tbsp tomato puree; 50g carrots, peeled and sliced; 1 tsp mixed dried herbs or a bouquet garni; 50g peas; 50g whole green beans; 2 pears, peeled, cored and sliced. |
| Recipe Method |
| Heat the oil in a large pan and gently cook the
onion for 5 minutes. Add the cooked lamb, tomatoes, stock, tomato puree, carrots and herbs. Bring to the boil and season. Simmer gently for 20 minutes. Add the remaining ingredients, and simmer for a further 10 minutes until the beans are tender. |
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