Greek lamb casserole

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 15
    olive oil
  • 4
    lamb cutlets
  • 225
    new potatoes
  • 1
    small onion, sliced
  • 200
    hot chicken stock
  • 30
    lemon juice, strained
  • 20
    fresh rosemary, chopped
  • 1
    medium courgette, sliced
  • 10
    black olives, stoned
  • 7
  • salt and black pepper


Preheat a microwave browning dish for about 10 minutes on HIGH. Add the oil and cook for 1 minute, browning the lamb cutlets on both sides. Cook for another 2 minutes. Add the potatoes (diced into 2,5 cm blocks), onion, stock, lemon juice and rosemary. Cover, and cook on HIGH for 5 to 7 minutes, stirring once. Transfer only the cutlets to a plate. Place the vegetables in a shallow casserole dish with the courgette and shredded olives. Cook on HIGH for 3 minutes, until the vegetables are tender. Mix the cornflour with a little cold water to make a smooth paste and add to the casserole, blending well. Cook on HIGH for 1 minute, stirring once, until thickened. Season to taste with salt and pepper. Return lamb cutlets to the casserole and cook on MEDIUM for 2 minutes, until cutlets are heated through. Serve with creamy mashed potatoes and a mixed salad.

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