Garlic and Lamb Casserole Recipe

Garlic and Lamb Casserole Recipes

Ingredients :

1.5 kg lamb neck chops

1/4 cup plain flour

1 tbsp oil

1 cup beef stock

1 cup red wine

2 carrots, sliced

2 onions, cut into wedges

300g swede, cut into chunks

1 small parsnip (300g), cut into chunks

3 celery sticks, sliced

1 tbsp chopped fresh thyme

1 tbsp chopped fresh rosemary



1 small bread stick

50g butter

2 cloves garlic, crushed

1 tbsp finely chopped fresh parsley

Method :

Preheat the oven to moderate 180C. Coat lamb in flour, shaking off excess. Heat oil; brown chops in batches. Drain on paper towels. Place into a large, deep casserole dish. Add stock and wine to the pan, bring to the boil and pour over chops. Add carrots, onions, swede, parsnip, celery and herbs to the casserole. Cover and bake for 90 minutes, stirring twice.

To make topping: Cut the bread stick into thick slices. Combine the butter, garlic and parsley. Spread bread with garlic butter. Remove the lid from the casserole and top with the garlic bread. Bake for a further 20-30 minutes or until bread is golden.

Serves 4-6

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