Time to Roam Magazine Issue 9 - June/July 2014 - Page 47

| on the roam flavours One-pot Lamb Casserole Serves 4 Prep 30 minutes Cook 1 hour + 10 mins (min) • 2 tablespoons vegetable or olive oil, plus 1 tablespoon extra • 1kg lamb forequarter chops, excess fat trimmed, cut in half • 1 leek, pale section only, halved lengthways, thinly sliced • 2 cloves garlic, crushed • 3 sprigs rosemary, finely sliced • 1 tablespoon chopped thyme • 600g white potatoes, diced in 3cm cubes • 2 carrots, peeled, thickly sliced • 400g can diced tomatoes • 3 cups beef stock • Chopped flat-leaf parsley, to garnish 1. Heat oil in a large saucepan over high heat. Cook lamb in three batches for 2 mins each side or until browned. Transfer to a plate and set aside. 2. Add extra oil to pan, Cook and stir leeks, garlic, rosemary and thyme for 3 minutes or until onion is soft. 3. Return lamb to pan. Add potatoes, carrots, tomatoes and stock; bring to the boil. 4. Reduce heat to low. Simmer, covered, for 1 hour or until lamb is tender and vegetables are cooked. Season with salt and pepper. Serve with fresh parsley. Leftovers: Wait until the casserole has cooled down. Divide between containers and freeze for up to one month, or keep in the fridge for up to three days. You’ll have lunch or dinner ready to go! Issue 09 Jun/Jul 2014 47