Lamb Cutlet Casserole

Lamb Cutlet Casserole

Lamb Cutlet Casserole

Cook Time
1 Hour 45 Minutes
Ingredients
10
Servings
4
Lamb Cutlet Casserole
Ingredients
  • 8 lamb cutlets

  • 1 onion, chopped

  • 225 gram (8 ounce) carrots, sliced

  • 2 sticks celery, sliced

  • 2 tablespoons plain flour

  • 350 millilitre (12 fluid ounce) chicken stock

  • 3 Bay Leaves

  • 1/2 teaspoon Mint Herb

  • Salt and pepper

  • 2 tablespoons oil

Key Products
Schwartz packaging

Product Information

£ 1.69/unit,3g
Mint Herb

Product Information

£ 1.69/unit,9g

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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