800g lean lamb steaks, all traces of fat removed
Freshly grounded pepper
500ml LighterLife Savoury Stock
1 tin chopped tomatoes, 400g
1 bay leaf
3 carrots, peeled and chopped into 8 pieces
3 celery sticks, chopped into 6 pieces
12 shallots, peeled
Heat the oven to 150°C or gas mark 2. Heat a non-stick pan or griddle on a high heat. Season the lamb with black pepper and brown it well, on both sides. Do in two batched if required.
In a casserole dish, heat the LighterLife Savoury Stock, tomatoes and the bay leaf on the hob, over a medium heat. Lower the lamb into the stock and then deglaze the frying pan with a little water and add to the casserole. Cook in the oven for 1 hour.
Then, add the remaining veg to the pot and return to the oven for 30 minutes. Serve in bowls.
If you’d like to read more healthy recipes you can find them here on our blog or in theLighterLife Magazine.