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Ingredient
Spring Lamb Casserole
Introduce
Chef :
Anny PlummerSpring Lamb Casserole
Melt in the mouth lamb make this well worth 395 calories and its a package deal with 2½ portions of over5aday. Dieting just became easy!
Counts as an Over5days recipe on the Pro52diet.
Ingredient
Food ration :
4-servingCooking time :
180 mins
750 ml
lamb stock / 25 fl . oz .
300 g
leeks (sliced) / 10 oz .
100 g
peas (frozen) / 3½ oz .
1 tablespoon
cornstarch cornflour /
2 teaspoons
thyme (dried)
1 teaspoon
rosemary (dried)
1
bay leaf
Cooking instructions
* Step 1
Pre-heat an oven (180oC / 350oF / Gas Mark 4).
* Step 2
Put the potatoes, leeks and carrots in a casserole dish. Spray a deep lidded fry pan with Spray2Cook and put on a medium to high heat.
* Step 3
Add the trimmed chops and any lean meat trimmings to the pan and brown the meat on all sides.
* Step 4
Add the stock together with herbs and seasoning. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble.
* Step 5
Allow it boil and simmer for 5 minutes before transferring the contents of the fry pan to the casserole.
* Step 6
Put in the oven and cook for 75 minutes.
* Step 7
Add the mushrooms and peas and return to the oven for a further 15 minutes.
* Step 8
Remove the bay leaf and serve in preheated bowls like pasta dishes.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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