Name: Farmer’s lamb casserole
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 4
Ingredients: 2 tablespoon plain flour; 900 gram lamb forequarter chump or neck chops, halved; 1 tablespoon olive oil; 8 pickling onions; 2 carrots, diced; 1 cup (250ml) chicken stock; 400 gram can diced tomatoes; 400 gram can butter beans, drained, rinsed; 1 cup (120g) frozen peas

Farmer’s lamb casserole

Warm, hearty and packed full of goodness, this lamb and vegetable casserole is the perfect rustic family dish for a cool evening.

Serves 4

Prep

15M

Cook

1H 25M

Total

1H 40M

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Ingredients

2 tablespoon plain flour

900 gram lamb forequarter chump or neck chops, halved

1 tablespoon olive oil

8 pickling onions

2 carrots, diced

1 cup (250ml) chicken stock

400 gram can diced tomatoes

400 gram can butter beans, drained, rinsed

1 cup (120g) frozen peas

Method

1.Preheat oven to 190°C (170°C fan-forced). Place flour in a shallow bowl and season well. Trim lamb of excess fat, add to flour and turn to coat, shaking off excess.

2.Heat oil in a heavy-based flame-proof casserole dish on high. Cook lamb in batches for 4 minutes, until browned. Remove from pan.

3.Add onion and carrot to pan. Cook on medium for 5 minutes, stirring until browned. Return lamb to pan with stock, tomato and beans. Bring to boil. Cover, transfer to oven. Cook 1 hour, until lamb is very tender.

4.Stir in peas and cook another 10 minutes. Serve.

Leave a little root attached to each onion to prevent them failing apart when cooking. Legumes, such as beans, are a great low-GI addition to casseroies, and a good source of iron and protein.
Note

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Ingredients

Method

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