Farmer's lamb casserole recipe

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Photography: Tanya Zouev
Photography: Tanya Zouev
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: More than 1 hour
  • Course: Main

A delicious farmer's lamb casserole recipe.

Ingredients

2 tablespoons plain flour
900g lamb forequarter, chump or neck chops, halved
1 tablespoon olive oil
8 pickling onions, peeled (see tip)
2 carrots, peeled, diced
1 cup (250ml) chicken stock
400g can diced tomatoes
400g can butter beans, rinsed, drained
1 cup (120g) frozen peas
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Preparation

1. Preheat oven to 190°C or 170°C fan. Place flour in a shallow dish and season well with salt and freshly ground pepper. Trim lamb of excess fat and turn to coat in flour, shaking off any excess.

2. Heat oil in a heavy-based, flameproof casserole pan on high. Cook lamb, in batches, for 4 minutes, until browned. Remove from pan.

3. Add onion and carrot to pan, and cook on medium heat for 5 minutes, stirring, until browned. Return lamb to pan with stock, tomato and butter beans. Bring to boil. Cover and transfer to oven and cook for 1 hour, until lamb is very tender.

4. Stir in peas and cook for another 10 minutes.




If you enjoyed this Farmer's lamb casserole recipe then browse more Modern Australian recipes, child-friendly recipes, nut-free recipes, low-carb recipes and our most popular hainanese chicken rice recipe.

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