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.
