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Lamb casserole
Lamb casserole
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Prep Time:
15 minutes
Cook Time:
145 minutes
Total Time:
160 minutes
Hearty beef and potato stew with a flavorful tomato and red wine sauce.
Ingredients:
  • 6 (about 1.5kg) lamb forequarter chops, excess fat trimmed, halved
  • 18.20 gm 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) 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
Instructions:
  • 1. Preheat your oven to 180°C. 2. Season the lamb generously with salt and pepper. 3. Heat oil in a large flameproof casserole dish or large frying pan over medium-high heat. 4. Cook one-third of the lamb for 2-3 minutes on each side until beautifully browned. 5. Transfer the lamb to a large plate. 6. Repeat the process in two more batches with the rest of the lamb, reheating the dish between batches.
  • Sauté the garlic for 2 minutes until soft. Add the potato and carrot, cooking for 2 minutes, then pour in the wine and reduce by half.
  • If needed, pour the mixture into a casserole dish. Combine the lamb, passata, stock, chutney, and rosemary. Cover and bake until the lamb is tender and easily comes off the bone, around 2 hours.
  • Skim off any fat using a large metal spoon, then stir in the peas. Season with salt and pepper, and sprinkle with parsley before serving.

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