Name: Lamb cutlet casserole recipe | Schwartz
Yield: 4
Cuisine: English, Irish, and Scottish,
Ingredients: 8 lamb cutlets; 1 onion, chopped; 225 g (8 oz) carrots, sliced; 2 sticks celery, sliced; 2 tbsp plain flour; 350 ml (12 fl oz) chicken stock; 3 Bay Leaves; 1/2 tsp Mint; Salt and pepper; 2 tbsp oil

Bay Leaves

Product Information

£2.00/unit, 3g

Out of Stock

Lamb Cutlet Casserole

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

COOKING 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.