rosemary lamb casserole

Rosemary Lamb Casserole

Ingredients (serves 1):

• 1/2tbsp extra virgin olive oil

• 200g lamb steak (raw weight)

• 125mL passata sauce

• 1/2tbsp rosemary (fresh or dried)

• ¼ packet frozen mixed vegetables

• ¼ tin red kidney beans (drained)

Method:

1. Heat the oil in a frying pan over medium heat. Add the diced lamb, browning the lamb evenly.

2. Stir in the tomato passata and oregano, bringing the mixture to a simmer.

3. Add the frozen mixed vegetables and beans, cover, and let it cook for about 20 minutes, or until the vegetables are tender and the lamb is cooked through.

4. Serve hot, perfect for a nourishing dinner.