Mardon Meats Mardon Meats
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Lamb Casserole

Lamb Casserole

Prepare: 10 mins

Cook: 25 mins

Serves: 4



  1. Heat oil in a heavy-based pan over high heat. Add half the lamb and the garlic and cook until browned. Transfer to a bowl and repeat with remaining lamb.
  2. Add onion, carrot and celery to the pan and cook over high heat for 2 minutes or until onion softens slightly. Reduce heat to low and stir in tomatoes, stock and bay leaves. Cover and simmer for 15 minutes or until the carrots are tender.
  3. Return the lamb to the pan with the Tiny Taters. Season with pepper. Cover and simmer for a further 5 minutes or until heated through.
  4. Combine the anchovies, parsley and lemon rind. Place casserole in large warm serving bowls and sprinkle with the anchovy mixture.