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