Sunday, 13 October 2013
This is a very simple but warming casserole. It just needs some greens to make a substantial and delicious meal for three: a dinner for the two of us and a frozen portion for a lunch at some point.
2 sticks of celery
3 cloves garlic
6 thick slices scrag end of lamb (about 1kg)
salt, pepper, dried thyme
Pre-heat oven to 160C.
Peel and finely dice the onion and carrot and finely chop the celery. In a flame-proof casserole dish, warm a splash of oil and cook the vegetables until the onion is translucent, then add the sliced garlic.
Place the lamb slices on the vegetables and season with salt, pepper and a sprinkling of thyme, then add a single layer of thickly-sliced potatoes. Pour over chicken stock until it covers the lamb/just comes up to the base of the potatoes.
Cook over a medium heat until the stock starts to bubble, then put the lid on the casserole and bake in the oven for 2 hours. After 1 hour, remove from the oven and baste the potatoes with the stock, then return to the oven. Remove the lid for the last 15 minutes, if the potatoes aren't appetisingly browned.