Country Lamb Casserole
Serves 4-6
Ingredients
8-10 lamb shoulder chops, trimmed
1 large onion, peeled and sliced
2 tsp minced garlic
2 bay leaves
210g pack Wattie’s Stock Pot Vegetable
6 cups boiling water
750g bag Wattie’s Frozen Winter Mix Vegetables
2 tbsps freshly chopped parsley
Lea and Perrins Worcestershire Sauce
Method
Cut lamb shoulder chops in half lengthwise.
Brown the chops in a hot frying pan, with a dash of oil, turning once.
Layer the browned lamb, onion, garlic and bay leaves in a deep
casserole or saucepan, sprinkle over Wattie’s Stock Pot Vegetable,
pour over boiling water. Cover and simmer gently on top of the stove
or cook in the oven at 170°C for 1 1/4 hours, or until the lamb is tender.
Add Wattie’s Frozen Winter Mix Vegetables, cook for a further 5-8 mins
or until hot and cooked through, season with salt & pepper and
Lea & Perrins Worcestershire Sauce. Remove bay leaves before serving.
Serve in wide bowls with parsley.
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