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Lamb casserole with green olives

Serves: 4 people
Prep time:



  • 850g lamb forequarter chops
  • 2 tbs plain flour
  • 2 tbs olive oil
  • 1 onion, halved and sliced
  • 4 garlic cloves, crushed
  • 1 large bulb of fennel, halved, thinly sliced
  • 2 tsp fresh rosemary
  • 2 tbs tomato paste
  • 1 x 400g  can cherry tomatoes
  • 80g green olives
  • 500 ml (2 cups) Campbell’s Real Stock – Chicken
  • Zest of ½ lemon
  • 1 tbs chopped parsley


  1. Season the lamb chops with salt and pepper then dust with flour.
  2. Heat oil in a large flame proof casserole pot. Cook the lamb for 2 mins each side or until browned, remove and set aside. Add fennel and cook for 2 mins, add the onion, garlic and rosemary, cook for a further minute.
  3. Return lamb to the pot add tomato paste, canned tomatoes, olives and Campbell’s Real Stock. Bring to the boil, reduce heat, cover and cook for 10 mins. Remove lid and simmer for a further 15 mins or until sauce has thickened slightly. Stir through lemon zest and parsley.