Recipes:
Lamb & Beetroot Casserole

Preparation Time: 15 mins
Cooking Time: 2 hours
Serves: 4

Ingredients:

2 small onions, chopped
3 leeks, sliced
600g lamb neck fillet, 4cm chunks
2 beetroot, 4cm chunks
3 carrots, sliced
1 glass red wine
1 litre of vegetable stock
olive oil
2 tsp dried rosemary or 1 medium sprig, fresh

Instructions:

1. Heat olive oil in casserole and brown lamb, remove lamb and add onions until they go clear, then add leeks until all slightly golden.
2. Add beetroot and carrots and sweat with lid on for few minutes.
3. Return lamb to casserole and add the wine, stock and rosemary. Bring to the boil, then place in oven at 150C for 2 hours.
4. May as well make some lovely crunchy baked potatoes while oven is on to go with it! Put them in for 1hr 15 mins.