Time to Roam Magazine Issue 9 - June/July 2014 | Page 47

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on the roam flavours

One-pot Lamb Casserole
Serves 4
Prep 30 minutes
Cook 1 hour + 10 mins (min)

• 2 tablespoons vegetable or olive
oil, plus 1 tablespoon extra
• 1kg lamb forequarter chops,
excess fat trimmed, cut in half
• 1 leek, pale section only, halved

lengthways, thinly sliced
• 2 cloves garlic, crushed
• 3 sprigs rosemary, finely sliced
• 1 tablespoon chopped thyme
• 600g white potatoes,
diced in 3cm cubes
• 2 carrots, peeled, thickly sliced
• 400g can diced tomatoes
• 3 cups beef stock
• Chopped flat-leaf parsley, to garnish

1. Heat oil in a large saucepan over high
heat. Cook lamb in three batches for
2 mins each side or until browned.
Transfer to a plate and set aside.
2. Add extra oil to pan, Cook and stir
leeks, garlic, rosemary and thyme
for 3 minutes or until onion is soft.
3. Return lamb to pan. Add
potatoes, carrots, tomatoes
and stock; bring to the boil.

4. Reduce heat to low. Simmer,
covered, for 1 hour or until lamb
is tender and vegetables are
cooked. Season with salt and
pepper. Serve with fresh parsley.
Leftovers: Wait until the casserole
has cooled down. Divide between
containers and freeze for up to
one month, or keep in the fridge
for up to three days. You’ll have
lunch or dinner ready to go!

Issue 09 Jun/Jul 2014

47