Simple lamb casserole with onions and new potatoes

Name: Simple lamb casserole with onions and new potatoes
Yield: Serves 4
Ingredients: ½ bunch fresh mint, leaves chopped, to serve; 800 ml lamb stock (see Tip); a sprig of fresh rosemary; a sprig of fresh thyme; 3 plum tomatoes, roughly chopped; 4 whole garlic cloves; 12 new potatoes, peeled and left whole; 300 ml Madeira; 300 ml white wine; 1 tablespoon tomato purée; 4 medium carrots, peeled and thickly sliced; 12 button onions, peeled; salt and freshly ground black pepper; salt and freshly ground black pepper; 800 g lamb neck fillets, cut into 4 cm pieces; 50 ml vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Casseroles always taste better the day after they’re cooked. It gives the ingredients time to fully release their flavours and combine them. However, if you don’t have time, this casserole is still delicious eaten on the day.

Ingredients

50 ml vegetable oil
800 g lamb neck fillets, cut into 4 cm pieces
salt and freshly ground

Main course
Gluten-free
Simple

Method

Preheat the oven to Gas Mark 4/180°C.
Heat half the vegetable oil in a frying pan, Season the lamb pieces and fry for 5 minutes until caramelised all over.
While the lamb is cooking, heat the remaining oil in a separate ovenproof casserole di