LAMB CASSEROLE WITH SCALLOPED POTATOES
SERVES 4 PREP 25 MINS (+ 5 MINS STANDING) COOK 1 HR 45 MINS
1 tbsp vegetable or olive oil
4 (1kg) lamb forequarter chops, trimmed 1⁄4 cup plain flour
1 onion, finely chopped
2 celery sticks, sliced
1 garlic clove, crushed
2 tbsp tomato paste
400g can chopped tomatoes
1 chicken stock cube
2 tsp thyme leaves
600g potatoes, thinly sliced
30g butter, melted
ONE Preheat oven to 180°C/160°C fan.
TWO Heat oil in a deep ovenproof frying pan over moderately high heat. Place lamb and flour in a plastic bag and shake bag to coat lamb in flour. Remove lamb from bag and shake away excess flour. Cook lamb for
5 mins or until browned on both sides.
Transfer to a heatproof plate.
THREE Reduce heat to low. Add onion, celery and garlic. Cook and stir for 5 mins. Add tomato paste. Cook and stir for 1 min. Add tomatoes, 3⁄4 cup water, crumbled stock cube and thyme. Bring to the boil. Return lamb and any juice to pan, turn to coat lamb in tomato mixture. Cover pan tightly with foil. Bake for 45 mins. Remove from oven. Turn lamb over. FOUR Increase oven temperature to 200°C/180°C fan.
FIVE Place potatoes in a bowl. Season. Drizzle butter over potatoes then toss to coat potatoes in butter. Arrange potatoes over lamb. Bake for 45 mins or potatoes are lightly browned. Stand for 5 mins before serving.