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A lamb, pasta & pea casserole

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a heavy-bottomed casserole (or pot that can go into the oven) and brown the lamb all over, seasoning once sealed.
  • Mix together 1 cup stock with the tomatoes, garlic, balsamic, parsley, seasonings and a good slurp of oil. Pour this over the lamb and bring to the boil. Then cover and cook in the oven for 45-60 mins until the lamb is tender, turning once.
  • Then add the pasta, with about another ½-1 cup stock if needed. Stir and cook in the oven for about another 15-20 mins until the pasta is tender, adding the peas for the last 10 mins. Taste for seasoning.

Ingredients

  • olive oil
  • 4-8 lamb steaks
  • sea salt & freshly ground pepper
  • 2 cups chicken stock
  • 1 can diced tomatoes
  • 3 garlic cloves, crushed
  • a splash of balsamic vinegar
  • 2 tbsp chopped fresh parsley
  • 1 packet risoni or similar pasta
  • 1 cup peas

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm