Lamb Casserole with a hint of Rosemary2015-04-02
- Servings : 4
- Prep Time : 25m
- Cook Time : 1:30 h
- Ready In : 1:55 h
- 800g stewing lamb, cubed and trimmed of excess fat
- 1 KNORR Garlic & Rosemary Cook-in-Bag
- 1 Punnet button mushrooms, halved
- 125g cherry tomatoes
- 240g baby onion, peeled and left whole
- 150 ml water
Preheat oven to 180°C.
Place all the ingredients inside the roasting bag. Sprinkle the seasoning mix into the bag. Seal the bag with the tie provided. Roll gently to coat the ingredients evenly with the seasoning mix.
Place the roasting bag onto a baking tray and pierce the top of the bag 3 times with a sharp knife for the steam to escape. Place the baking tray in the centre of the oven and allow to cook for 90 minutes. Ensure that the grill is off at all times.
Cut the bag open and transfer to a serving dish. Serve with creamy herbed mash potato.