Recipe Lamb casserole : Hearty Dishes and Tasty

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Recipe Lamb casserole : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Lamb casserole has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 6 serving, Capable cooks level.

Lift the lid to billows of steam from this winter warmer, full of tender meat and potato in rich tomato and red wine sauce.

Ingredients:

  • 6 (about 1.5kg) lamb forequarter chops, excess fat trimmed, halved
  • 1 tablespoon olive oil
  • 2 garlic cloves, coarsely chopped
  • 500g Coliban potatoes, halved (see note)
  • 2 carrots, peeled, thickly sliced diagonally
  • 160ml (2/3 cup) red wine
  • 1 x 660ml btl passata (tomato pasta sauce)
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 1 x 260g btl tomato chutney
  • 2 large sprigs fresh rosemary
  • 150g (1 cup) frozen peas
  • Chopped fresh continental parsley, to serve

Method

  • Step 1
    Preheat oven to 180°C. Season the lamb with salt and pepper. Heat the oil in a large flameproof casserole dish or large frying pan over medium-high heat. Add one-third of the lamb and cook for 2-3 minutes each side or until browned. Transfer to a large plate. Repeat, in 2 more batches, with remaining lamb, reheating the dish between batches.
  • Step 2
    Add the garlic and cook, stirring, for 2 minutes or until soft. Add the potato and carrot, and cook, stirring occasionally, for 2 minutes. Add the wine and cook for 2 minutes or until the liquid has reduced by half.