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Summer Lamb Casserole   HT   MC  English   60mins



Serves   4     Hot     Lamb   Vegetables  herbs  Main Course   England British  Europe




175g/8oz Button Onions

25g/1oz Butter

1 tbsp Oil

1kg/2.2lb Middle Neck Lamb Chops

4 New Carrots, halved

2 Garlic Cloves, crushed

1 tbsp Plain Flour

3 Tomatoes, chopped

2 tbsp Tomato Paste
450ml/15fl.oz. Stock
Bouquet Garni
Salt and Black Pepper
45g/1lb New Potatoes
50g/2oz Green Beans, cut into short
50g/2oz Peas




1. Heat the butter and oil in a flameproof casserole, add the onions and fry for 5 minutes, turning from time to time. Remove from the pan and set aside.


2. Reheat the oil until very hot then add the lamb and brown quickly on all sides.


3. Add the carrots and garlic to the meat and continue to cook for 5 minutes.


4. Sprinkle the flour over the meat and cook, stirring, for 3 minutes then add the tomatoes, tomato paste, stock, bouquet garni, salt and pepper. Mix well, cover and simmer for 30 minutes.


5. Peel the potatoes and add to the pan together with the onions, beans and peas. Cover and continue to cook for a further 10-15 minutes. Serve hot.



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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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