Brussel Sprout And Lamb Casserole

• 3 tbsp olive oil
• 1 kg leg of lamb, cut into pieces
• 250 g onions, diced
• 2 cloves garlic, finely chopped
• 500 g brussels sprouts, halved
• 250 g tomatoes, peeled and chopped
• 375 ml vegetable stock
• 125 ml red wine
• 2 stalks rosemary, needles removed and chopped
• 1 None red pepper, chopped
• 1 tbsp breadcrumbs
• 2 tbsp parmesan, finely grated

1. Preheat oven to 400u0b0F. Heat 2 tbsp oil in a pan and brown meat, working in batches if necessary.
2. Meanwhile, heat remaining oil and sweat onions and garlic until soft. Transfer to an ovenproof dish with meat, brussel sprouts and tomatoes. Add stock, red wine, rosemary and pepper then bake for about 40 mins.
3. Mix breadcrumbs and Parmesan then sprinkle over casserole and bake for another 20 mins until golden brown. Serve.

olive oil, lamb, onions, garlic, tomatoes, vegetable stock, red wine, stalks rosemary, red pepper, breadcrumbs, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/18907 (may not work)