Lamb and veg­etable tray bake

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 1 HOUR 50 MIN­UTES

⅓ cup (50g) plain flour

4 (1.2kg) lamb fore­quar­ter chops, trimmed

2 large (400g) brown onions, sliced 1cm thick

3 large (550g) car­rots, peeled, cut into 2cm slices

3 medium (600g) pota­toes, peeled, cut into wedges

¼ cup (60ml) Worces­ter­shire sauce

¾ cup (210g) tomato sauce

¼ cup (70g) whole­grain mus­tard

2 cloves gar­lic, crushed

2 ta­ble­spoons brown sugar

3 large (450g) zuc­chini, cut into 1cm slices

⅓ cup fresh flat-leaf pars­ley leaves, chopped coarsely

1 Pre­heat the oven to 200°C (180°C fan-forced). Dust the lamb lightly in sea­soned flour.

2 Place onion slices, car­rot and potato over the base of a large bak­ing dish. Ar­range the lamb over the veg­eta­bles, nestling the pota­toes around the lamb.

3 Com­bine the sauces, mus­tard, gar­lic and sugar with ½ cup of water in a large jug; pour the sauce mix­ture over in­gre­di­ents in dish. Cover the dish tightly with foil. Cook for 40 min­utes. Re­move foil; turn the lamb and spoon the liq­uid over the veg­eta­bles. Cook, un­cov­ered, for a fur­ther 40 min­utes, turn­ing the lamb and bast­ing oc­ca­sion­ally.

4 Add the zuc­chini to the dish around the lamb. Cook, un­cov­ered, for a fur­ther 20 min­utes or un­til lamb is very ten­der and zuc­chini is just cooked. 5 Serve the lamb and veg­eta­bles scat­tered with pars­ley. Not suit­able to freeze or mi­crowave.

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