Lamb Casserole

Serves: 2

Prep: 15 mins Cooking: 145 mins


300g lamb steaks, excess fat trimmed, halved

½ Tbs olive oil

1 garlic cloves, coarsely chopped

200g Coliban potatoes, halved

1 carrots, peeled, thickly sliced diagonally

50ml red wine

250ml passata (tomato pasta sauce)

½ cup chicken stock

85g tomato chutney

1 large sprigs fresh rosemary

50g (1 cup) frozen peas

Chopped fresh continental parsley, to serve

Method 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.

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.

Transfer the mixture to a casserole dish, if necessary. Add the lamb, passata, stock, chutney and rosemary. Cover and bake for 2 hours or until the lamb is tender and falls off the bone.

Use a large metal spoon to skim any fat from the surface. Stir in the peas. Season with salt and pepper. Sprinkle with parsley to serve. ** Serve with steamed rice (optional)

Source: Adapted from Good Taste

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