IN THE POT | POTATO TOPPED LAMB CASSEROLE

It’s not often that I have to resort to using a stock image of how the recipe is supposed to look, but alas today I’m forced to for a couple of reasons.

I made this dish on a Guild Meeting night so I didn’t really have a chance to sit down and eat slowly and savour it.

Also, I kind of…. stuffed it up.  I tried to be smart and proactive and so I made the lamb part of the casserole at lunch time while the Little Man was distracted. What I didn’t think about was the fact that the lamb would be sitting for a couple of hours before putting it back in the oven.

I was worried that the lamb would become tough, but I got lucky and it didn’t – but I won’t be risking making that mistake again.

Then when it came time to put it back in the oven I made a miscalculation in timing and didn’t put it in there long enough for the potatoes to cook properly.

Despite all of that (and the lack of photo evidence) I would totally make this dish again.  It was sweet without being too sickly sweet.  It’s a great winter warmer and I can see it being made again this winter.

Potato Topped Lamb Casserole

1 tbsp Olive Oil

6 x Lamb Forequarter Chops, fat trimmed

1 Leek, finely sliced

2 Garlic Cloves, crushed

1 cup Chicken Stock

1/4 cup Red Currant Jelly

1 tsp Finely Chopped Rosemary

750 g Red Washed Potatoes, thinly sliced

50 g Butter, melted

Freshly Ground Black Pepper

Steamed Green Vegetables, to serve

1. Preheat oven to 170°C or 150°C fan. Heat half the oil in a large frying pan over high heat. Brown the lamb chops in 2 batches and transfer to a shallow 8-cup capacity ovenproof dish in 2 layers.

2. Reduce heat to medium-low and heat the remaining oil. Add leek and cook for 5 mins, until soft. Add garlic and cook, stirring, for about 30 secs. Stir in stock, red currant jelly and rosemary, scraping the bottom of the pan. Bring to the boil and pour over chops. Cover with a lid or foil and bake for 1 hr.

3. Remove from oven and uncover. Increase oven temperature to 200°C or 180°C fan. Layer potato slices over top and brush with butter. Season with salt and freshly ground black pepper. Return to oven and cook for 30 mins, until golden brown. Serve with steamed green vegetables.

Source: Coles Feed Your Family