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.