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Lamb casserole

  • 0:15 Prep
  • 2:25 Cook
  • 6 Servings


  • 6 (about 1.5kg) lamb forequarter chops, excess fat trimmed, halved
  • 1 tablespoon olive oil
  • 2 garlic cloves, coarsely chopped
  • 500g Coliban potatoes, halved (see note)
  • 2 carrots, peeled, thickly sliced diagonally
  • 160ml (2/3 cup) red wine
  • 1 x 660ml btl passata (tomato pasta sauce)
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 1 x 260g btl tomato chutney
  • 2 large sprigs fresh rosemary
  • 150g (1 cup) frozen peas
  • Chopped fresh continental parsley, to serve


  • 1
    Preheat oven to 180°C. Season the lamb with salt and pepper. Heat the oil in a large flameproof casserole dish or large frying pan over medium-high heat. Add one-third of the lamb and cook for 2-3 minutes each side or until browned. Transfer to a large plate. Repeat, in 2 more batches, with remaining lamb, reheating the dish between batches.
  • 2
    Add the garlic and cook, stirring, for 2 minutes or until soft. Add the potato and carrot, and cook, stirring occasionally, for 2 minutes. Add the wine and cook for 2 minutes or until the liquid has reduced by half.
  • 3
    Transfer the mixture to a casserole dish, if necessary. Add the lamb, passata, stock, chutney and rosemary. Cover and bake for 2 hours or until the lamb is tender and falls off the bone.
  • 4
    Use a large metal spoon to skim any fat from the surface. Stir in the peas. Season with salt and pepper. Sprinkle with parsley to serve.

Source: taste.com.au


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