Tomato and Olive Lamb Casserole

This came from Super Food Ideas magazine, June 2011.

I've made it twice now and it has become a firm favourite in our house.

Serves 4, Ready in 1 hour 25 minutes

2 tblspns plain flour

8 (1kg) lamb neck chops

1 tblspn olive oil

1 medium brown oinion, halved, thinly sliced

1 large carrot, peeled, chopped

2 celery stalks, chopped

2 garlic cloves, crushed

1 cup chicken stock

2 x 400g tins diced tomatoes

(but I think I would prefer to use 1 tin)

2 tblspns fresh oregano leaves

½ cup pitted kalamata olives

crusty bread, to serve

Coat lamb necks in flour, shake off excess and transfer to a plate.

Heat half of the oil in a large heavy based saucepan over medium-high heat.  Cook lamb, in batches, for about 3 minutes each side or until browned.  Transfer to a plate.

Heat remaining oil in pan.  Add onion, carrot and celery and cook, stirring, for 5 minutes or until vegetables are just tender.  Add garlic.  Cook, stirring, about 1 minute or until fragrant.

Stir in stock and tomatoes.  Return lamb to the pan.  Cover.  Bring to the boil then reduce heat to low.  Simmer for 30 minutes.  Remove lid then simmer for 30 minutes or until lamb is cooked. 

Stir in oregano and olives.  Season with pepper and serve with bread.

This time I served it with rice. And yes, it was in a Christmas bowl for something different.

The first time I made this I only used 1 tin of tomatoes.  This time I used the two.  I prefer it with the one tin so it doesn’t become over-tomatoey sauced.

I didn’t use any olives this time (because The Princess loves olives and eats them as soon as I buy them) and I only had dried oregano, which I used.  I also substituted vegetable stock for chicken stock this time.  I couldn’t notice any difference in flavour.

I love this dish as the flavours of the lamb seem to be stronger in the necks.  It is a favourite with my family and one that I will continue to make.

You could probably also add whatever other vegetables you have in your fridge or garden too, or add more amounts of vegetables if you want.

The celery came from our own garden for this dish.

I'm grateful for a family that loves what I cook for them (most of the time, anyway - the beef stroganoff day will best be left unspoken of...)