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Lamb Casserole

Serves: 4

Ingredients

• Lamb fillets: 4 x 120g (females) OR 4 x 220g (males), cut into 3cm cubes
• 2 Tablespoons olive oil
• 1 Onion, finely chopped
• 1 Carrot, finely chopped
• 1 Stick of celery, finely chopped
• 2 Cloves of garlic, crushed
• ¼ Cup of red wine
• 2 Tablespoons tomato paste
• 2 Cups of chicken stock made from reduced salt chicken stock cubes
• 1 Bay leaf
• 1 - 2 Tablespoons of rosemary
• 2 Tablespoons of parsley

Method

1. Heat a large casserole dish over high heat.
2. Coat lamb with oil and cook in small batches for 5 minutes or until browned. Remove from the pan and set aside.
3. Add onion, carrot and celery to the pan for 5 minutes, or until soft.
4. Return lamb to the pan then add garlic, red wine and tomato paste. Cook for a further 5 minutes.
5. Add stock, bay leaf, rosemary and enough water to ensure the lamb is covered.
6. Cover with lid and bake in oven for 1 hour. Add the half the parsley and cook for a further 40 minutes.
7. Serve sprinkled with the remaining parsley.

Recipes comes from the CSIRO total wellbeing diet book and is modified for the Tony Ferguson Weightloss Program.