Name: Potato-topped lamb casserole
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 1
Ingredients: 18.20 gm olive oil; 6 Brand Lamb Forequarter Chops, fat trimmed; 1 leek, finely sliced; 2 garlic cloves, crushed; 255.00 gm Brand Chicken Stock; 62.50 ml red currant jelly; 1 tsp finely chopped rosemary; 750g red washed potatoes, thinly sliced; 50g butter, melted; Freshly ground black pepper; Steamed Green Vegetables, to serve

Potato-topped lamb casserole

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Prep Time:
30 minutes

Cook Time:
100 minutes

Total Time:
130 minutes

Cozy up with a comforting lamb and potato casserole perfect for winter nights.

Ingredients:

18.20 gm olive oil
6 Brand Lamb Forequarter Chops, fat trimmed
1 leek, finely sliced
255.00 gm Brand Chicken Stock
62.50 ml red currant jelly
1 tsp finely chopped rosemary
750g red washed potatoes, thinly sliced
50g butter, melted
Freshly ground black pepper
Steamed Green Vegetables, to serve

Instructions:

Preheat the oven to 170C (150C fan-forced). In a large frying pan over high heat, use half of the oil to brown the lamb chops in two batches. Layer the lamb chops in an 8-cup capacity ovenproof dish.
Lower the heat to medium-low, and warm up the rest of the oil. Sauté the leek for 5 minutes until softened. Add garlic and sauté for about 30 seconds. Mix in stock, red currant jelly, and rosemary, deglazing the pan. Bring to a boil, pour over the chops, cover, and bake for 1 hour.
Take the dish out of the oven and uncover. Raise the oven temperature to 200C (180C fan-forced). Arrange potato slices on top and brush with butter. Season generously with salt and freshly ground black pepper. Place back in the oven and bake for 30 minutes, or until beautifully golden brown. Serve alongside steamed green vegetables.

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