LAMB CASSE­ROLE WITH SCAL­LOPED POTA­TOES

SERVES 4 PREP 25 MINS (+ 5 MINS STAND­ING) COOK 1 HR 45 MINS

Homes+ (Australia) - - EASY FOOD -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.