Lamb Casserole with Green OlivesLamb Casserole with Green Olives Lamb Casserole with Green Olives

Lamb Casserole with Green Olives

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 25MINS

850g lamb forequarter chops

2 tbs plain flour

2 tbs olive oil

1 onion, halved and sliced

4 garlic cloves, crushed

1 large bulb of fennel, halved, thinly sliced

2 tsp fresh rosemary

2 tbs tomato paste

1 x 400g can cherry tomatoes

80g green olives

500 ml (2 cups) Campbells Real Stock Chicken

Zest of lemon

1 tbs chopped parsley

STEP 1 Season the lamb chops with salt and pepper then dust with flour.

STEP 2 Heat oil in a large flame proof casserole pot. Cook the lamb for 2 mins each side or until browned, remove and set aside. Add fennel and cook for 2 mins, add the onion, garlic and rosemary, cook for a further minute.

STEP 3 Return lamb to the pot add tomato paste, canned tomatoes, olives and Campbells Real Stock. Bring to the boil, reduce heat, cover and cook for 10 mins. Remove lid and simmer for a further 15 mins or until sauce has thickened slightly. Stir through lemon zest and parsley.