Lamb Cutlet Casserole

Lamb Cutlet Casserole

  • Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

  • Heat the oil in a frying pan and brown the cutlets, place in a casserole dish.

  • 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.

  • Pour into the casserole dish and cook in the oven for 1 1/2 hours.

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