Lamb and Savory Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Savory has a piquant, slightly peppery flavour. This casserole can be prepared 2 days ahead and kept covered in the refrigerator or frozen for 2 months. Ingredients:
2 1/2 lbs lamb leg chops |
1/4 cup oil |
2 medium onions, quartered |
2 garlic cloves, crushed |
4 medium zucchini, sliced |
1/2 cup tomato paste |
1 cup low sodium beef broth |
1 cup dry white wine |
1 1/2 tablespoons chopped fresh savory |
1 tablespoon chopped fresh marjoram |
Directions:
1. Remove fat and bones from chops; cut lamb into 3/4 cubes.
2. Heat half the oil in large saucepan, add lamb, stir over medium heat for about 7 minutes or until lamb is well browned.
3. Remove from heat, drain on paper towel.
4. Heat remaining oil in same pan, add onions and garlic, stir over medium heat for about 3 minutes or until onions are soft.
5. Stir in lamb and remaining ingredients.
6. Bring to boil, reduce heat, cover, simmer for about 30 minutes or until lamb is tender; stir occasionally.
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