Make a huge pot of this winter lamb casserole and invite all the family over. There’ll be plenty to go round!
- 1tbsp vegetable oil
- 800g (12oz) pack frozen lamb chump chops and steaks, thawed
- 2 leeks, trimmed and sliced
- 2 onions, halved and sliced
- 4 carrots, sliced
- 4 sprigs fresh thyme, leaves stripped from the stems
- 1 beef stock cube
- 6 medium-sized potatoes, peeled and thinly sliced
- 50g (2oz) butter, cut into small cubes
Preheat the oven to 160°C/320°F/gas 3. Heat the oil in a non-stick frying pan and fry as much of the lamb as will fit in a single layer, until brown on both sides. Remove to a plate and cook the rest of the lamb in the same way.
Layer the lamb, leeks, onions and carrots in a 3 litre casserole dish, seasoning each layer with thyme, pepper and a little salt. Dissolve the stock cube in 900ml (32floz) hot water and pour enough stock into the dish to just cover the meat and vegetables.
Layer the potatoes on top, then press down lightly. If necessary, top up with more stock to come level with the top of the potatoes. Dot butter over the potatoes, then cover the dish and cook in the oven for 30 mins. Remove the lid and cook uncovered for 2½ hrs.