Greek lamb casserole

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.