Rich Lamb Casserole with Baby Vegetables
Juicy lamb and tender veggies will make cosy nights in even more exciting.
Ingredients
Method
- Make the Simple lamb casserole with onions and new potatoes, but do not add the new potatoes.
- Once the lamb casserole is cooked, remove from the oven and leave to cool for 1 hour. Carefully transfer the lamb to a large ovenproof frying pan, making sure the pieces are not on top of each other. Preheat the oven to 200C/Gas 6.
- Place the new potatoes in a pan, cover with cold water, season with salt and cook for 10 to 15 minutes until soft.
- Bring a pan of salted water to the boil and cook the peas for 2 minutes. Remove with a slotted spoon and plunge into iced water. Cook the baby leeks in the boiling water for 3 to 4 minutes, then remove and plunge into iced water. Cook the baby carrots for 4 to 5 minutes, then remove and plunge into iced water.
- Strain the casserole liquid through a fine sieve over a saucepan. Discard the vegetables. Ladle some of the liquid over the meat, bring to a boil and place in the oven for 10 to 15 minutes. Occasionally open the oven to spoon the juices over the meat.
- Heat the remaining liquid in a pan and reduce by a third. Place the potatoes and vegetables into a pan, add 100ml of water, the butter and seasoning, and warm through.
- Once the lamb is shiny and glazed, remove from the oven. Place four or five pieces into a bowl, spoon over some of the vegetables, pour over the sauce and finish with scattered mint leaves.
Rate this recipe
Overall Rating:
4.10
(20)
