Tomato And Olive Lamb Casserole

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Come in from the chilly frosty and loving occurring later 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 addition
• 2 x 400g cans diced tomatoes
• 2 tablespoons blithe oregano leaves
• 1 2 cup pitted kalamata olives
• crusty bread to assist

The Instruction of tomato and olive lamb casserole

• place flour going on for a large plate toss lamb in flour shaking off excess transfer to a plate heat half the oil in large heavy based saucepan more than medium high heat cook lamb in batches for 3 minutes each side or until browned transfer to a plate
• heat remaining oil in pan accumulate onion carrot and celery cook stirring for 5 minutes or until vegetables are just tender ensue garlic cook stirring for 1 minute or until fragrant
• protest in growth and tomatoes return lamb to pan cover bring to the boil edit heat to low simmer for 30 minutes sever lid simmer for 30 minutes or until lamb is cooked through
• raise a fuss in oregano and olives season next pepper give support to considering 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