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

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

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

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Simple lamb casserole with onions and new potatoes

Ingredients

Method

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