Lamb Casserole with a Hint of Rosemary

Name: Lamb Casserole with a Hint of Rosemary
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4
Cuisine: South African
Ingredients: 800 g stewing lamb, cubed and trimmed of excess fat; 1 Knorr Cook-in-Bag garlic and Rosemary; 1 punnet button mushrooms, halved; 125 g cherry tomatoes; 240 g baby onions, peeled and left whole; 150 ml water

4 People
115 min.
easy

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

Ingredients

800 g stewing lamb, cubed and trimmed of excess fat
1 Knorr Cook-in-Bag garlic and Rosemary
1 punnet button mushrooms, halved
125 g cherry tomatoes
240 g baby onions, peeled and left whole
150 ml water

Cooking Method

No need to preheat oven.
Carefully place all the ingredients into bag and season with dry Knorrmixture. 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 180°C 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.