Lamb Casserole

Name: Lamb Casserole
Ingredients: 2 tablespoons oil; 6 lamb chops; 2 carrots chopped; 2 stalks celery chopped; 1 onion chopped; 2 cloves garlic finely chopped; 1 tablespoon flour; 2 cups beef stock; 4 tomatoes chopped; 2 tablespoons tomato paste; 1 tablespoon rosemary leaves fresh; 4 potatoes peeled, thickly sliced; 4 tablespoons butter

13 ingredients

3 steps

Ingredients

2 tablespoons oil
6 lamb chops
2 carrots chopped
2 stalks celery chopped
1 onion chopped
2 cloves garlic finely chopped
1 tablespoon flour
2 cups beef stock
4 tomatoes chopped
2 tablespoons tomato paste
1 tablespoon rosemary leaves fresh
4 potatoes peeled, thickly sliced
4 tablespoons 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.