Rosemary Lamb Casserole

Rosemary Lamb Casserole

Serves 4

1lb (450g) lean diced lamb

low-fat spray oil

1 onion, sliced

2 garlic cloves, crushed

1 tbsp chopped fresh rosemary/1 tsp dried rosemary

425 ml lamb stock

1 tbsp tomato puree

410g can cannellini beans/butter beans/haricot beans

200g cherry tomatoes

salt and pepper

Pre-heat oven Gas 1 /140'C

Brown the lamb and set aside. Fry onion for 4 mins, stir in garlic and rosemary and cook for 30 sec before adding stock, tomato puree and seasoning.

Return lamb to pan, bring to a simmer, cover and cook in oven for 1 hour.

Stir in beans and tomatoes and cook 30 mins.