Mediterranean lamb casserole

Mediterranean lamb casserole



  • 1 tbsp (20ml) olive oil
  • 1 brown onion, peeled and sliced
  • 500g shoulder of lamb, diced into 4cm pieces
  • 2 stalks rosemary
  • 2 cloves garlic, peeled and very finely chopped
  • 2 stalks lemon thyme
  • 1 red capsicum, diced
  • 1/4 cup pitted black olives
  • 1 tin (400g) diced tomatoes
  • 1 cup (250ml) water


Preheat the oven to 140å¡C conventional (120å¡C fan-forced).

Heat oil in a large pan (with a lid) over a medium-low heat and cook the onion for 5 minutes, or until soft and translucent.

Add the lamb, rosemary, garlic, lemon thyme, capsicum, olives, tomatoes and water and stir well to combine.

Cover with the lid and place in the oven for about 2 hours.

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Serving Suggestions


  • If you don‰Ûªt have rosemary and thyme on hand, you can use Italian herb mix in their place.
  • This is delicious served with couscous brown rice.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s beståÊrecipe finder:åÊYou can follow Sophie onåÊLocal is Lovely,åÊFacebook,åÊTwitteråÊoråÊPinterest.

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