Lamb Casserole

Name: Lamb Casserole
Ingredients: 2 tbsp oil; 6 None lamb chops; 2 None carrots, chopped; 2 stalks celery, chopped; 1 None onion, chopped; 2 cloves garlic, finely chopped; 1 tbsp flour; 2 cups beef stock; 4 None tomatoes, chopped; 2 tbsp tomato paste; 1 tbsp fresh rosemary leaves; 4 None potatoes, peeled, thickly sliced; 4 tbsp butter

13 ingredients

3 steps

Ingredients

2 tbsp oil
6 None lamb chops
2 None carrots, chopped
2 stalks celery, chopped
1 None onion, chopped
2 cloves garlic, finely chopped
1 tbsp flour
2 cups beef stock
4 None tomatoes, chopped
2 tbsp tomato paste
1 tbsp fresh rosemary leaves
4 None potatoes, peeled, thickly sliced
4 tbsp butter

Directions

1

Preheat oven to 350°F.
2

In a large Dutch oven, heat 1 tbsp oil over high heat. Brown lamb chops for 2-3 mins per side. Set aside. Add remaining oil and saute carrots, celery, onion and garlic for 3-4 mins, until onion is tender. Sprinkle flour over vegetables and cook for 1 min. Stir in stock, tomatoes, tomato paste and rosemary. Bring to a boil, stirring constantly, then reduce heat to low and simmer for 5 mins. Season to taste.
3

Return chops to pan and nestle into vegetables. Arrange potato slices evenly over top and dot with butter. Bake, covered, for 2 hours. Remove lid and cook for another 30 mins, until potatoes are golden and lamb is tender.