Recipe Slow-cooked lamb with cheesy potato crust : 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 Slow-cooked lamb with cheesy potato crust has been designed to be as simple and easy as possible to put into practice. With 0:30 prep, 6 serving, Capable cooks level.
Mash and polenta are great mates with slow-cooked meat, so we’ve teamed them in a crisp, golden, come-and-get-it topping.
Ingredients:
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2 tablespoons olive oil
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2kg leg of lamb, fat trimmed, cut into 3cm pieces
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350g speck, rind removed, cut into 1cm-thick batons
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300g cup mushrooms, quartered
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10 small french shallots, peeled, halved lengthways
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2 garlic cloves, crushed
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2 tablespoons plain flour
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500ml (2 cups) Massel beef stock
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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3 dried bay leaves
Method
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Step 1Preheat oven to 180°C. Heat half the oil in a large non-stick frying pan over high heat. Cook the lamb, in 3 batches, for 3-4 minutes or until browned. transfer to a 6.5cm-deep baking dish.
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Step 2Heat the remaining oil in the frying pan over medium heat. Cook the speck and mushroom for 4-5 minutes or until the mushroom is light golden. transfer to the dish. Cook the shallot in the frying pan, stirring for 2-3 minutes or until light golden. Stir in the garlic for 30 seconds or until aromatic. Stir in the flour for 30 seconds. Stir in the stock, tomato paste, Worcestershire sauce and bay leaves. Season. Bring to the boil. Pour over the lamb. Cover and bake for 1 1/2 hours. Uncover and bake for a further 45 minutes or until the sauce thickens slightly.