Spring Lamb Casserole
Spring Lamb Casserole

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spring lamb casserole. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Spring Lamb Casserole is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Spring Lamb Casserole is something which I have loved my whole life. They are fine and they look fantastic.

Remove the lamb from the pan and pour in the bottle of white wine, scrape any meaty bits off the bottom of the pan and reduce the wine by half. Great recipe for Spring Lamb Casserole. Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spring lamb casserole using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Spring Lamb Casserole:
  1. Get 800 g lamb chops (take fat off)* / 28 oz .
  2. Get 750 ml lamb stock / 25 fl . oz .
  3. Make ready 500 g potatoes (cubed) / 17½ oz .
  4. Take 300 g leeks (sliced) / 10 oz .
  5. Take 300 g carrots (sliced) / 10 oz .
  6. Prepare 250 g mushrooms (thick sliced) / 9 oz .
  7. Take 100 g peas (frozen) / 3½ oz .
  8. Take 1 tablespoon cornstarch cornflour /
  9. Prepare 2 teaspoons thyme (dried)
  10. Get 1 teaspoon rosemary (dried)
  11. Get 1 bay leaf
  12. Take salt pepper ground and to season
  13. Take “ Spray2Cook ” ( a word used to describe any low - cal . non - stick cook ’ s oil

Heat a Dutch oven over high heat and add. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (cocotte). Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top.

Instructions to make Spring Lamb Casserole:
  1. Pre-heat an oven (180oC / 350oF / Gas Mark 4).
  2. 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.
  3. Add the trimmed chops and any lean meat trimmings to the pan and brown the meat on all sides.
  4. 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.
  5. Allow it boil and simmer for 5 minutes before transferring the contents of the fry pan to the casserole.
  6. Put in the oven and cook for 75 minutes.
  7. Add the mushrooms and peas and return to the oven for a further 15 minutes.
  8. Remove the bay leaf and serve in preheated bowls like pasta dishes.

Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven. Season lamb with salt and pepper. Hearty, satisfying, and warming, this lamb and vegetable stew is prepared in a single large pot.

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