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Lamb casserole

This is a very easy and versatile lamb stew/casserole recipe...

★★★★★ 2 Ratings

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Recipe:
Sent in by Claire from Milton Keynes

Difficulty: Easy
Serves 6
Freezable

Preparation

Total time: 1 Hr 55 Mins
Preparation time: 15 Mins
Cooking time: 1 Hr 40 Mins

6 lamb chops (depending on the size of your family)
1 onion
1 swede (small)
4 carrots (large)
570ml lamb stock
1 tbsp mint sauce
1 tsp oil

Heat a frying pan with a teaspoon of oil, add your lamb chops, approx 6 depending on the size of family
Only brown them then take them out and put in a deep casserole dish
Chop an onion, three medium potatoes, a baby swede, about four large carrots and add these to the casserole dish
Now for your stock - either use a lamb stock cube or gravy granules and add to about a pint of boiling water along with a tablespoon of mint sauce
Stir well and add to the casserole, making sure the liquid covers the meat and vegetables (if you prefer a thicker gravy, stir 2-3 tsp of cornflour into a drop of cold water - mix this into the stock and bring to the boil to thicken)
Cook in the oven for about 60-90 minutes at gas mark 4/180'C
Serve with crusty bread

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Variations

Slow cooker method: Brown the chops first then add all remaining ingredients, cook for 8-10 hours on LOW

Reviews

★★★★★ 2 Ratings

Rate this recipe

Guest

★★★★★ Rated 5 out of 5 stars.

Had this today I added a few other bits to it it was Gawjus x

Reviewed on 13/03/15
Guest

★★★★☆ Rated 4 out of 5 stars.

This was easy to make and everyone loved it. I have gone on to make this a number of times.

Reviewed on 27/02/15