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Lamb bake with crispy potato topping
Lamb bake with crispy potato topping
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Prep Time:
15 minutes
Cook Time:
168 minutes
Total Time:
183 minutes
Utilize chops for a quick and flavorful lamb casserole.
Ingredients:
  • 1kg lamb chop
  • 62.50 ml plain flour
  • 18.20 gm olive oil
  • 1 large brown onion, roughly chopped
  • 2 garlic cloves, crushed
  • 3 medium carrots, peeled, cut into 3cm pieces
  • 44.40 gm tomato paste
  • 637.50 gm beef stock
  • 2 dried bay leaves
  • 250.00 ml frozen peas
  • 380g potato gems
Instructions:
  • Preheat the oven to 160°C (140°C fan-forced). Place lamb in a bowl and add 1 tablespoon of flour, then toss to coat. Heat oil in a frying pan over high heat and cook the lamb in batches for 3 minutes on each side until browned. Transfer the lamb to a 28cm x 25.5cm, 10 cup-capacity ovenproof dish with a lid, draining any excess oil from the pan.
  • Start by sautéing onion in a pan over medium heat until softened, about 3 minutes. Next, add garlic and carrot and cook for an additional 2 minutes. Mix in tomato paste and remaining flour, cooking for 1 more minute. Pour in stock and combine well. Finally, pour the mixture over the lamb, add bay leaves, and season with pepper.
  • After baking covered for 1 hour and 30 minutes, uncover and bake for an additional 30 minutes. Once done, remove from the oven, skim off any excess fat, and discard the bay leaves.
  • Preheat oven to 200°C/180°C fan-forced. Gently mix in peas and sprinkle gems on top. Bake for 30 minutes or until gems are golden and crisp. Serve hot.

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