Lamb and Rosemary Casserole with sliced potato topping
Preparation Time: 2 hours approx
Require a baker that can be used on both stovetop and move to oven.
2 tablespoons of butter
700g shoulder lamb diced
1/4 brown onion cut up
2 tablespoons of diced fresh rosemary
1 tablespoon of oregano fresh diced
2 garlic cloves crushed
shake of pepper
1 carrot cut up thin
1 stalk celery cut up thin
4 potatoes skinned and finely sliced to top
2 cups of chicken stock home style
salt to taste
Cook the butter in a large casserole baker on the stovetop and add the meat to brown. Add the onion and rosemary and cook for another 5 minutes. Add the garlic cloves. Pour your stock in and add vegetables and herbs. Place the potato slices over the top of the dish.
Bake in oven for around 2 hours until the potatoes are nice and crispy on the edges.
Winter warmer with amazing tender lamb!