Lamb & Pepper Crumble

Lamb & Pepper Crumble

Serves 6

Full Choice 4½ pts per serving

No Count 1 pt per serving

900 g lean lamb, diced

1 medium red onion, finely chopped

2 garlic cloves, crusehd

1 red pepper, finely chopped

600 ml tomato passata

300 ml veg stock

1 tbsp chopped fresh mixed herbs

115 g fresh breadcrumbs

2 tbsp chopped fresh mint

2 tbsp cranberry sauce

salt & pepper

Preheat oven to Gas 6/200ºC/400ºF

Preheat a non-stick pan.  Season the lamb and seal on all sides in the hot pan.  Add the onion, garlic and red pepper to the pan.  Cook over a high heat to soften.

Add passata, stock and herbs.  Cover and simmer for 20 mins until the lamb is cooked through.

Meanwhile place the breadcrumbs on a baking tray and grill under medium heat turning them until well toasted. Watch carefully as they burn easily.

When toasted, put the crumbs into a mixing bowl with the chopped mint and cranberry sauce.

Place lamb mixture in the bottom of an ovenproof dish.  Top with the crumble and bake in the oven for 20 mins.