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Lamb Cutlet Casserole

Name: Lamb Cutlet Casserole
Yield: 4
Ingredients: 8 lamb cutlets; 1 onion, chopped; 225 grams carrots, sliced; 2 sticks celery, sliced; 2 tablespoons plain flour; 350 mililitres chicken stock; 3 Schwartz® Bay Leaves; 1/2 teaspoon Schwartz® Mint; Salt and pepper; 2 tablespoons oil

By: Schwartz UK

March 11, 2026

Schwartz Bay Leaves and Mint add the traditional flavours that you know and love in this irristible Lamb Cutlet Casserole.

Recipe Info

Prep Time:

5
Cook Time:

105
Servings:

4
User Rating:

Ingredients

Step 1
8 lamb cutlets
1 onion, chopped
225 grams carrots, sliced
2 sticks celery, sliced
2 tablespoons plain flour
350 mililitres chicken stock
3 Schwartz® Bay Leaves
1/2 teaspoon Schwartz® Mint
Salt and pepper
2 tablespoons oil

Nutrition Information

(per serving)

Schwartz Bay Leaves and Mint add the traditional flavours that you know and love in this irristible Lamb Cutlet Casserole.

Key products

A festive green bowl of roasted root vegetables, seasoned with a flavorful Barrel blend and topped with hazelnuts, is surrounded by holiday decorations.

Bay Leaves

£2.15

Mint Herb

£2.15

Instructions

Pre-heat the oven to 180°C / 350°F / 160°C Fan / Gas Mark 4.
Heat the oil in a frying pan and brown the cutlets, place in a casserole dish.
Fry the vegetables for 3-4 minutes, stir in the flour and cook for 1 minute. Gradually blend in the stock, add the Bay Leaves, Mint and seasoning. Bring to the boil.
Pour into the casserole dish and cook in the oven for 1 1/2 hours. Serve over mashed potatoes or polenta.