Lamb and Rosemary Casserole with potato topping

Lamb and Rosemary Casserole with sliced potato topping

Serves: 6

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!