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!

Irish Lamb Casserole

Irish Lamb Casserole

Serves: 4 approx

Preparation Time: 20 minutes

Cooking Time: 2 hours

500g lamb diced (no fat)

olive oil for frypan

2 Potatoes peeled and diced

2 Carrots peeled and diced

1 onion cut into four pieces

2 stalks of celery diced

1 handful of rosemary

1 handful of oregano

2 massel beef stock cubes in 700ml of hot water

Add the lamb meat to a frypan and cook until brown.  Then set aside in a covered bowl.  Add the vegetables to the frypan and cook for approx 5 minutes turning over so to soften them a little.

Then add all ingredients to a casserole pot and mix in the beef or vegetable stock.

Stir through and place lid on and cook for approx 2 hours on around 180 degrees celcius in fan forced oven .  Serve with crusty bread.