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Lamb Cutlet Casserole
Ingredients
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8 lamb cutlets
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1 onion, chopped
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225 gram (8 ounce) carrots, sliced
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2 sticks celery, sliced
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2 tablespoons plain flour
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350 millilitre (12 fluid ounce) chicken stock
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3 Bay Leaves
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1/2 teaspoon Mint Herb
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Salt and pepper
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2 tablespoons oil
Key Products
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 Heat the oil in a frying pan and brown the cutlets, place in a casserole dish.
- 3 Fry the vegetables for 3-4 minutes, stir in the flour and cook for 1 minute. Gradually blend in the stock, add the Bay Leaves, Mint and seasoning. Bring to the boil.
- 4 Pour into the casserole dish and cook in the oven for 1 1/2 hours.
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