Lamb casserole with green olives

Serves: 4
Preparation Time: 10
Cooking Time: 25


 850g lamb forequarter chops

 2 tbsp plain flour

 2 tbsp olive oil

 1 onion, halved and sliced

 4 garlic cloves, crushed

 1 large bulb of fennel, halved, thinly sliced

 2 tsp fresh rosemary

 2 tbsp tomato paste

 1 x 400g  can cherry tomatoes

 80g green olives

 500 ml (2 cups) Campbell’s Real Stock – Chicken

 Zest of ½ lemon

 1 tbsp chopped parsley


 1. Season the lamb chops with salt and pepper then dust with flour.

 2. Heat oil in a large flame proof casserole pot. Cook the lamb for 2 mins each side or until browned, remove and set aside. Add fennel and cook for 2 mins, add the onion, garlic and rosemary, cook for a further minute.

 3. Return lamb to the pot add tomato paste, canned tomatoes, olives and Campbell’s Real Stock. Bring to the boil, reduce heat, cover and cook for 10 mins. Remove lid and simmer for a further 15 mins or until sauce has thickened slightly. Stir through lemon zest and parsley.


From the Blog:

Follow Us: