Slow-Cooked Lamb and Tomato Casserole with Cheesy Mushroom Topping
Tender lamb cooked in a tomato and herb sauce, topped with a cheesy mushroom crust, perfect for a farewell dinner with friends.
ingredients
- 2 lbs boneless lamb shoulder, cut into 1-inch cubes
- 2 tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 8 oz sliced mushrooms
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
steps
- 1.
In a large skillet, melt the butter over medium heat. Add the lamb and cook until browned on all sides.
- 2.
Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- 3.
Transfer the lamb mixture to a slow cooker and pour in the crushed tomatoes. Add the thyme, rosemary, salt, and pepper.
- 4.
Stir in the sliced mushrooms.
- 5.
Cover and cook on low for 6-8 hours, or until the lamb is tender and the sauce is thickened.
- 6.
In a small bowl, mix together the shredded cheese and breadcrumbs.
- 7.
Sprinkle the cheese mixture over the top of the lamb mixture and return the slow cooker to low heat. Cover and cook for an additional 30 minutes, or until the cheese is melted and bubbly.
- 8.
Serve hot and enjoy!
Releated Recipes
