Make a huge pot of this winter lamb casserole and invite all the family over. There'll be plenty to go round!
Ingredients
1tbsp vegetable oil
800g (12oz) pack frozen lamb chump chops and steaks, thawed
2 leeks, trimmed and sliced
2 onions, halved and sliced
4 carrots, sliced
4 sprigs fresh thyme, leaves stripped from the stems
1 beef stock cube
6 medium-sized potatoes, peeled and thinly sliced
50g (2oz) butter, cut into small cubes
WEIGHT CONVERTER
grams
to
cups
Method
Preheat the oven to 160°C/320°F/gas 3. Heat the oil in a non-stick frying pan and fry as much of the lamb as will fit in a single layer, until brown on both sides. Remove to a plate and cook the rest of the lamb in the same way.
Layer the lamb, leeks, onions and carrots in a 3 litre casserole dish, seasoning each layer with thyme, pepper and a little salt. Dissolve the stock cube in 900ml (32floz) hot water and pour enough stock into the dish to just cover the meat and vegetables.
Layer the potatoes on top, then press down lightly. If necessary, top up with more stock to come level with the top of the potatoes. Dot butter over the potatoes, then cover the dish and cook in the oven for 30 mins. Remove the lid and cook uncovered for 2½ hrs.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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