Full Recipe

Lamb Casserole

P1130808

It’s definitely the weather for warm comforting food!! For the second weekend in a row I bought lamb from Karapiro Prime. The first time it was lamb shoulder chops and last weekend lamb neck chops. Both cuts are great for slow cooked dishes like this. I included plenty of vegetables so there’s no need for anything extra if you don’t feel like it. I like lots of herbs, both dried and fresh, but cut them back a bit if you like. I added a few peas at the end and a little steamed broccoli.

 

Ingredients (for 3)

3 lamb shoulder chops or 6 lamb neck chops

Juice of 1 lemon

2 carrots, peeled and chopped

2-3 stalks celery, chopped

1 large onion, peeled and chopped

2 leeks, halved lengthwise and sliced

5-6 cloves garlic, peeled and sliced

1 tin chopped tomatoes

1 tin cannellini beans, drained

3 tbsps tomato paste

1-2 tbsps Herbes de Provence

2 tsps dried oregano

2 cups of dry white white or stock or a mix of both

Selection of fresh herbs tied into a bouquet garni eg parsley, bay leaves, thyme, rosemary, oregano – use all or any

Salt and pepper

Garnish – Finely chopped parsley, cooked peas and/or broccoli

 

At least an hour before you want to start cooking take the lamb out of the fridge and out of its vacpac bag. Put the lemon juice in a dish and add the chops coating both sides in juice, sprinkle with a little of the Herbes de Provence and salt and pepper.

 

Heat the oven to 170°C. Heat a little oil in a lidded flame proof oven dish. Brown both sides of the chops. Remove the meat and then add the carrots, onion, celery and leeks. Turn the heat down, cover and gently cook until they’re starting to soften. Add the garlic and cook for another minute or two. Add the rest of the ingredients except the lamb. Bring to the boil and nestle the lamb chops into the mix making sure they’re covered. If not, any a little more liquid. Season with salt and pepper.

 

Put the lid on and place in the oven. Cook for about 75-90 minutes. Turn the chops over once during that time. The dish should be moist but not dry. Remove the bouquet before serving. Taste and adjust the seasoning if necessary.

 

Garnish with cooked peas and/or small florets of broccoli and parsley.