Lamb Casserole with a Hint of Rosemary

Lamb Casserole with a Hint of Rosemary

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A melt-in-the-mouth lamb casserole made using KNORR Garlic & Rosemary Cook-in-Bag combined with mushrooms and cherry tomatoes!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time90 minutes


  • 800 g Stewing lamb, cubed and trimmed of excess fat
  • 1 KNORR Garlic & Rosemary Cook-in-Bag
  • 1 Punnet button mushrooms, halved
  • 125 g Cherry tomatoes
  • 240 g Baby onion, peeled and left whole
  • 150 ml water


  • No need to preheat oven.
  • Carefully place all the ingredients into bag and season with dry KNORR mixture. Close bag at end with blue tie supplied.
  • Very gently massage KNORR mixture into ingredients on a stable surface. Ensure dry mixture is spread evenly. Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced.
  • Bake at 180⁰C for 90 minutes on the lowest shelf in the oven. Ensure grill is off at ALL times.
  • Keep enough room for bag to expand (bag must not touch the sides of the oven).
  • Carefully cut bag open and transfer to a serving dish.
  • Serve with creamy herbed mash potato.