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 casserole topped with crispy potatoes.

Ingredients:

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

Instructions:

1. Preheat your oven to 170C (150C fan-forced). In a large frying pan over high heat, heat half of the oil. Sear the lamb chops in two batches until nicely browned, then layer them in a shallow 8-cup capacity ovenproof dish.
Lower the heat to medium-low and warm the rest of the oil in the same pan. Cook leek for 5 minutes until tender. Then, add garlic and cook for about 30 seconds. Mix in stock, red currant jelly, and rosemary, deglazing the pan. Bring to a boil and pour over the chops. Cover and bake for 1 hour.
Take out of the oven and remove the cover. Preheat the oven to 200C (180C fan-forced). Arrange potato slices on top and brush with butter. Season with salt and black pepper. Bake until golden brown for about 30 minutes. Enjoy with steamed green vegetables.

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