Hearty Rosemary Lamb Casserole Affordable Recipe Ideas for the Family July 31, 2017 This hearty winter casserole cooks effortlessly in a slow cooker and uses quality ingredients like canned potatoes, peas and carrots to help the meat go further, helping you keep an eye on the family food budget. This recipe makes four generous portions. All you need is some warm crusty bread for dipping and plenty of napkins! This delicious recipe was created by Azmina Govindji for Love Canned Food. Prep: 10 mins Cook: 3 hrs 50 mins Serves: 4 Servings Method 1Switch the slow cooker on to low or high, depending on when you want your meal to be ready. Mix together the flour, salt, pepper and rosemary, and coat the lamb in this seasoned mixture. 2Put potatoes, then onions, then lamb, Worcestershire sauce, and stock into the pot and leave to cook till the lamb is tender, about 4.5 hours on a low setting. (Stir occasionally if you wish). 3Stir in the canned beans, peas, carrots and parsley (if using). Continue cooking on high till the vegetables are warmed through. Serve garnished with fresh rosemary.Nutritional information Energy (kcal) 390 Fat (g) 11.5 Sat fat (g) 4.5 Carbs (g) 33.5 Sugar (g) 6.5 Fibre (g) 8 Protein (g) 34.5 Salt (g) 2 Ingredients 1x 290g canned peas in water, drained 1 x 300g canned baby carrots in water, drained 1 x 300g canned potatoes, drained 2 tbsp plain flour ½ tsp salt 1 tsp cracked black pepper 4 sprigs fresh rosemary, chopped (or 1 tsp dried rosemary) 500g boneless trimmed lamb shoulder, cut into chunks 1 large onion, sliced 2 tbsp Worcestershire sauce 500ml chicken stock 2 tbsp freshly chopped parsley (optional) To serve: Few sprigs of rosemary 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.