Lamb and Beetroot Casserole
Lamb and Beetroot Casserole
Preparation Time: 15 mins
Cooking Time: 2 hours
Serves: 4
Ingredients
2 small onions, chopped
3 leeks, sliced
600g lamb neck fillet, 4cm chunks
2 beetroot, 4cm chunks
3 carrots, sliced
1 glass red wine
1 litre of vegetable stock
olive oil
2 tsp dried rosemary or 1 medium spring, fresh
Instructions
- Heat olive oil in casserole and brown lamb, remove lamb and add onions until they go clear, then add leeks until all slightly golden.
- Add beetroot and carrots and sweat with lid on for few minutes.
- Return lamb to casserole and add the wine, stock and rosemary. Bring to the boil, then place in oven at 150C for 2 hours.
- May as well make some lovely crunchy baked potatoes while oven is on to go with it! Put them in for 1hr 15 mins.