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The ingredients needed to prepare Spring Lamb Casserole:
- Provide 800 g lamb chops (take fat off)* / 28 oz .
- Prepare 750 ml lamb stock / 25 fl . oz .
- Use 500 g potatoes (cubed) / 17½ oz .
- You need 300 g leeks (sliced) / 10 oz .
- Prepare 300 g carrots (sliced) / 10 oz .
- You need 250 g mushrooms (thick sliced) / 9 oz .
- Take 100 g peas (frozen) / 3½ oz .
- Prepare 1 tablespoon cornstarch cornflour /
- Provide 2 teaspoons thyme (dried)
- Get 1 teaspoon rosemary (dried)
- You need 1 bay leaf
- Get salt pepper ground and to season
- Provide “ Spray2Cook ” ( a word used to describe any low - cal . non - stick cook ’ s oil
Steps to make Spring Lamb Casserole:
- Pre-heat an oven (180oC / 350oF / Gas Mark 4).
- Put the potatoes, leeks and carrots in a casserole dish. Spray a deep lidded fry pan with Spray2Cook and put on a medium to high heat.
- Add the trimmed chops and any lean meat trimmings to the pan and brown the meat on all sides.
- Add the stock together with herbs and seasoning. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble.
- Allow it boil and simmer for 5 minutes before transferring the contents of the fry pan to the casserole.
- Put in the oven and cook for 75 minutes.
- Add the mushrooms and peas and return to the oven for a further 15 minutes.
- Remove the bay leaf and serve in preheated bowls like pasta dishes.
Make this lamb casserole recipe topped with herby dumplings for a traditional British dinner. See more Lamb recipes at Tesco Real Food. Stews and casseroles are not just for winter: here's a springtime version. Lamb neck is my favourite cut to use for stews; it's got great flavour, it's not too expensive and it melts in the mouth when cooked. Lamb casseroles are a great easy dinner and packed with taste.
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